Print

Spaghetti alla Nerano Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Spaghetti alla Nerano is a simple yet elegant pasta dish from the Amalfi Coast in Italy. Made with crispy fried zucchini, creamy Provolone del Monaco cheese (or a similar cheese substitute), and fresh basil, it’s a light, flavorful recipe that perfectly captures the essence of Southern Italian cuisine. This vegetarian dish is quick to prepare and full of fresh, summery flavors!

Ingredients

Scale
  • 12 oz (340 g) spaghetti
  • 3 medium zucchini, thinly sliced
  • ⅓ cup (80 ml) olive oil (plus more for frying)
  • 2 cloves garlic, minced
  • 1 cup (100 g) Provolone del Monaco cheese, grated (or use provolone piccante or Pecorino Romano as a substitute)
  • ½ cup (50 g) grated Parmesan cheese (optional for extra creaminess)
  • Salt and black pepper, to taste
  • Fresh basil leaves, torn
  • Lemon zest (optional for a fresh twist)

Instructions

1. Fry the zucchini:

  • Heat olive oil in a large frying pan over medium-high heat.
  • Fry the zucchini slices in batches until golden and slightly crispy (about 2-3 minutes per side).
  • Transfer the fried zucchini to a paper towel-lined plate to drain excess oil. 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 the same pan used for frying, heat ⅓ cup olive oil over medium heat.
  • Add minced garlic and cook for 1-2 minutes until fragrant (do not let it brown).
  • Add the fried zucchini back to the pan and stir gently.

4. Combine pasta and zucchini:

  • Add cooked spaghetti to the pan along with half of the reserved pasta water.
  • Stir in grated provolone (and Parmesan, if using) until it melts into a creamy sauce, adding more pasta water as needed to achieve the desired consistency.
  • Season with salt, black pepper, and a touch of lemon zest (if using).

5. Serve:

  • Garnish with fresh basil leaves and a sprinkle of extra grated cheese.
  • Serve immediately while warm and creamy.

Notes

  • Use pasta water generously—it helps create a creamy texture without adding cream.
  • Add a few red pepper flakes for a touch of heat.
  • Swap spaghetti for linguine or bucatini for a different texture.

Find it online: https://ukfinda.com/spaghetti-alla-nerano-recipe/