Spaghetti Alla Nerano

My first taste of Spaghetti alla Nerano was on a sun-drenched terrace on the Amalfi Coast, and it completely changed my perspective on pasta. I couldn’t believe how a few simple ingredients—fresh zucchini, local cheese, and pasta—could create such a symphony of flavor. It was creamy without a drop of cream, and intensely savory. It reminds me of the magic in simplicity, much like my surprisingly elegant French Onion Pasta, proving that the most memorable meals are often the most humble. This is a dish I make when I want to bring that Italian sunshine right into my kitchen.

What Makes This Spaghetti Alla Nerano So Special?

What I adore most about this Spaghetti alla Nerano is its incredible flavor-to-effort ratio. With just 20 minutes of prep and 35 minutes of cooking, it comes together into something truly spectacular. The secret lies in frying the zucchini until golden, which brings out a deep, sweet flavor you just can’t get any other way. When combined with the sharp, nutty Provolone del Monaco and starchy pasta water, it creates a sauce that’s luxuriously creamy and utterly addictive. This is my go-to Spaghetti alla Nerano for a weeknight meal that feels like a special occasion.

The Key Ingredients You’ll Need

For an authentic Spaghetti alla Nerano, two ingredients are non-negotiable for me: zucchini and Provolone del Monaco. I always choose small, firm zucchini as they fry up beautifully. The cheese is the star; its unique flavor is irreplaceable, but a good quality aged provolone can work in a pinch. Quality ingredients are everything here, just as they are in my favorite Roasted Red Pepper Pasta.

Sofia

Authentic Spaghetti Alla Nerano (Creamy Zucchini Pasta)

A creamy, decadent pasta from the Amalfi Coast, this Spaghetti alla Nerano features sweet fried zucchini, Provolone del Monaco, and fresh basil for an unforgettable dish.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 755

Ingredients Equipment Method Notes

Ingredients

  

For the Zucchini

• 4 medium zucchini about 1.5 lbs / 700g, thinly sliced into 1/8-inch (3mm) rounds
• 1 cup sunflower oil or other neutral oil for frying
• to taste Fine sea salt

For the Pasta and Sauce

• 1 lb spaghetti 450g, high-quality bronze-die cut if possible
• 3 tbsp extra virgin olive oil
• 2 cloves garlic thinly sliced
• 1 large handful fresh basil leaves about 1 cup packed, plus more for garnish
• 1.5 cups Provolone del Monaco PDO about 150g, finely grated. See notes for substitutes.
• to taste black pepper freshly ground

Equipment

• Large skillet or frying pan
• Large pot
• Colander
• Tongs
• Box grater
• Mandoline Slicer (optional)

Method

 

Prepare and Fry the Zucchini

• Wash and dry the zucchini, then slice them into very thin, uniform rounds (about 1/8-inch or 3mm). A mandoline slicer is highly recommended for consistency.
• In a large skillet, heat the sunflower oil over medium-high heat. Once hot, fry the zucchini slices in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until they are golden brown and slightly crisp at the edges. Use a slotted spoon to transfer the fried zucchini to a plate lined with paper towels to drain excess oil. Lightly salt each batch.
• Once all zucchini is fried, place it in a bowl. Tear a few fresh basil leaves by hand and toss them with the warm zucchini. Set aside to let the flavors infuse.

Cook the Pasta and Build the Sauce

• Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook until very al dente, about 2-3 minutes less than the package instructions. Before draining, reserve at least 2 cups of the starchy pasta water.
• While the pasta is cooking, discard the frying oil from the skillet and wipe it clean. Add the 3 tablespoons of extra virgin olive oil and the sliced garlic. Cook over medium-low heat for 1-2 minutes until fragrant but not browned. Discard the garlic slices, leaving the infused oil.
• Add about 2/3 of the fried zucchini to the skillet with the garlic-infused oil. Add a ladle of the hot pasta water and let it simmer gently for a minute to soften the zucchini and create a flavorful base.

Combine and Finish (Mantecatura)

• Using tongs, transfer the al dente spaghetti directly from the pot to the skillet. Add another ladle of pasta water to the pan.
• Turn the heat off completely. This is the most crucial step. Add the finely grated Provolone del Monaco, the remaining fried zucchini, and a generous amount of freshly ground black pepper. Begin to toss and stir the pasta vigorously. The residual heat and the starch from the pasta water will melt the cheese into a perfectly smooth, creamy emulsion. Add more splashes of reserved pasta water as needed until the sauce beautifully coats every strand of spaghetti. Do not return the pan to the heat, as this can cause the cheese to clump.
• Tear the remaining fresh basil leaves and stir them into the pasta. Taste and adjust for salt if necessary. Serve immediately in warm bowls, garnished with a little extra grated cheese, black pepper, and a few fresh basil leaves.

Notes

The Cheese is Key: Provolone del Monaco is a semi-hard, aged cheese from the Sorrento Peninsula with a unique sharp and slightly spicy flavor. If you can't find it, a mix of 2/3 aged Caciocavallo and 1/3 Parmigiano-Reggiano is the best substitute. Do not use standard deli provolone.

The Creamy Sauce Secret (Mantecatura): The magic of this dish is creating the creamy sauce without any cream. This is achieved by vigorously tossing the pasta OFF THE HEAT with the cheese and starchy pasta water. Toss with energy to create a perfect emulsion.

Zucchini Prep: Slicing the zucchini uniformly thin is crucial for achieving the right texture where it almost melts into the sauce. A mandoline slicer is your best friend for this recipe.

How I Make Spaghetti Alla Nerano

I always start by giving the zucchini my full attention, frying the slices in batches until they’re perfectly golden and fragrant. While the pasta cooks, I gently warm the olive oil with garlic, letting it infuse the oil with its aroma. The final step, the ‘mantecatura’, is where the magic really happens. I combine everything off the heat, stirring vigorously as the cheese melts into the starchy pasta water, creating that signature creamy sauce. It’s a beautiful, hands-on process, unlike a simple Tuna Pasta Bake, and so rewarding.

My Tips for the Perfect Outcome

• Don’t Rush the Zucchini: Fry the zucchini slices in batches to ensure they become golden and crispy, not steamed.
• Save Your Pasta Water: This starchy liquid is the key to creating a creamy, emulsified sauce.
• Cheese Off the Heat: Always add the Provolone away from direct heat to prevent it from clumping.

How I Serve and Store This Dish

I love to serve this dish immediately, right out of the pan, with a generous handful of fresh basil, a drizzle of my best extra virgin olive oil, and a good crack of black pepper. It’s a complete meal on its own. Leftovers can be stored in an airtight container in the refrigerator for up to two days. I find it’s best to reheat it gently in a skillet with a tablespoon of water to help loosen the sauce and bring back its creaminess.

faq 1

The traditional cheese is Provolone del Monaco PDO, which has a sharp, slightly spicy flavor that is key to the dish. If you can’t find it, you can substitute it with a high-quality, aged Provolone, or a mix of Caciocavallo and a little Pecorino Romano for a similar sharp, salty bite.

faq 2

The creaminess in Spaghetti alla Nerano comes from the ‘mantecatura’ process. It’s essential to use starchy pasta water and to mix the pasta, cheese, and fried zucchini vigorously off the heat. This technique emulsifies the fats and starch, creating a smooth, creamy sauce without any actual cream.

faq 3

I’ve found that small, light-green zucchini are the best choice for making an authentic Spaghetti alla Nerano. They tend to be firmer, less watery, and have a sweeter flavor, which concentrates beautifully when fried. Avoid large zucchini, as they can make the final dish a bit watery.

faq 4

While this Spaghetti alla Nerano is definitely best enjoyed fresh, you can prepare a component ahead of time. I often fry the zucchini a day in advance and store it in an airtight container in the fridge. This makes the final assembly much quicker when you’re ready to cook and serve.

This recipe holds a special place in my heart, and I truly hope it brings as much joy to your table as it does to mine. This Spaghetti alla Nerano is a testament to simple, beautiful Italian cooking. If you try it, I’d absolutely love to hear what you think in the comments below!

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