Spaghetti alla Nerano Recipe

Spaghetti alla Nerano is a classic Italian pasta dish from the Amalfi Coast, known for its creamy zucchini sauce and simple yet bold flavors. Made with thinly sliced fried zucchini, spaghetti, and plenty of grated cheese (traditionally Provolone del Monaco), this dish is light, fresh, and incredibly satisfying. It’s a perfect summer pasta that highlights the natural sweetness of zucchini with a rich, cheesy finish.

Why You’ll Love This Recipe

• Creamy and flavorful without using cream
• A light, fresh pasta perfect for summer
• Made with simple, wholesome ingredients
• Quick and easy—ready in under 30 minutes
• A traditional Italian dish with authentic flavors

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 oz spaghetti
• 4 medium zucchini, thinly sliced
• ½ cup grated Provolone del Monaco (or Pecorino Romano as a substitute)
• ¼ cup grated Parmesan cheese
• 3 tablespoons extra virgin olive oil (plus more for frying)
• 2 garlic cloves, smashed
• 1 tablespoon unsalted butter (optional, for extra creaminess)
• Fresh basil leaves, chopped
• Salt and black pepper, to taste

Directions

1. Prepare the zucchini:
   • Thinly slice the zucchini using a mandoline or sharp knife.
   • Heat olive oil in a pan over medium heat and fry the zucchini slices in batches until golden brown. Drain on paper towels and season lightly with salt.
2. Cook the pasta:
   • Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
3. Make the sauce:
   • In a large skillet, heat 3 tablespoons of olive oil and add smashed garlic cloves. Cook until fragrant, then remove the garlic.
   • Add the fried zucchini and a bit of pasta water to the pan, stirring to create a creamy sauce. Mash some of the zucchini with a fork to help it break down.
4. Combine:
   • Add the cooked pasta to the skillet and toss with the zucchini mixture. Gradually add grated Provolone and Parmesan cheeses while stirring, adding reserved pasta water as needed for a creamy consistency.
   • Stir in fresh basil and adjust seasoning with salt and pepper. Add butter if using, for extra richness.
5. Serve:
   • Garnish with additional grated cheese and fresh basil. Serve hot for the best flavor and texture.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Lemon Zest Twist: Add lemon zest for a fresh, citrusy note.
• Spicy Version: Add a pinch of red pepper flakes for heat.
• Vegan Option: Skip the cheese and butter, using nutritional yeast and a splash of plant-based milk for creaminess.
• Add Protein: Serve with grilled shrimp or chicken for a heartier meal.

Storage/Reheating

• Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in a skillet over medium heat with a splash of water or olive oil to loosen the sauce.
• Do not freeze: The texture of the zucchini and cheese will not hold up well after freezing.

FAQs

What cheese can I use if I can’t find Provolone del Monaco?

You can use Pecorino Romano, aged provolone, or even Parmesan as a substitute for similar texture and flavor.

How do I make the sauce creamy without cream?

The creaminess comes from mashing the fried zucchini and emulsifying it with pasta water and cheese.

Can I bake the zucchini instead of frying?

Yes, roast the zucchini slices in the oven at 400°F (200°C) for 15-20 minutes until golden.

What’s the best pasta for this recipe?

Spaghetti is traditional, but linguine or fettuccine also work well with this sauce.

Is Spaghetti alla Nerano vegetarian?

Yes, as long as you use vegetarian-friendly cheese without animal rennet.

Can I make this gluten-free?

Yes, simply use your favorite gluten-free pasta.

How do I prevent the cheese from clumping?

Add the cheese off the heat and stir continuously, adding pasta water as needed to keep the sauce smooth.

Can I use other vegetables?

While zucchini is traditional, you can experiment with eggplant or summer squash for a similar texture.

What wine pairs well with Spaghetti alla Nerano?

A crisp white wine like Pinot Grigio or Vermentino pairs beautifully with this dish.

How do I keep the zucchini from getting soggy?

Fry the zucchini in hot oil until golden, and let it drain on paper towels to maintain its crispiness.

Conclusion

Spaghetti alla Nerano is a beautifully simple and flavorful pasta dish that brings out the best of fresh zucchini and creamy cheese. It’s a light, summery recipe that’s perfect for weeknight dinners or special occasions. Quick to prepare and full of authentic Italian flavors, this dish is sure to become a staple in your pasta rotation!

Print