A hidden gem from the Amalfi Coast, Spaghetti alla Nerano is a deceptively simple pasta featuring fried zucchini and cheese , born in the village of Nerano. The zucchini is sautéed or lightly fried until caramelized, then emulsified with pasta water and Provolone del Monaco or aged cheese to form a luxuriously silky sauce. A perfect summer dish with humble roots and bold flavor.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsFor the Dish
14 oz spaghetti
5 medium zucchini, thinly sliced into rounds
½ cup extra virgin olive oil (for frying)
2 tbsp olive oil (for finishing)
1 clove garlic, lightly crushed (optional)
¾ cup finely grated Provolone del Monaco (or aged provolone or Pecorino Romano)
A handful of fresh basil leaves
Salt and black pepper, to taste
Reserved pasta water
Prepare the Zucchini
1
Thinly slice zucchini into even rounds.
In a wide skillet, heat olive oil over medium heat.
Fry the zucchini in batches until golden and slightly crisp on the edges (not chips).
Drain on paper towels and season lightly with salt .
Optional: Add a garlic clove to the oil for extra aroma, then discard.
Cook the Pasta
2
In a large pot, boil spaghetti in generously salted water until just al dente.
Reserve at least 1½ cups of pasta water before draining.
Create the Sauce
3
In a clean skillet, warm 2 tbsp olive oil over medium heat.
Add fried zucchini and a splash of reserved pasta water.
Simmer gently and mash some of the zucchini to thicken the sauce.
Add the cooked spaghetti directly to the pan and toss with the zucchini.
Gradually add grated cheese , tossing and stirring vigorously.
Add more pasta water as needed to create a creamy, emulsified sauce that clings to the noodles.
Tear in fresh basil , season with black pepper , and adjust salt if needed.
To Serve
Variations
5
Add a small pat of butter at the end for richness.
Mix in a touch of lemon zest for brightness.
Use linguine or tagliolini if you don’t have spaghetti.
Pairing Suggestions
6
White wine: Falanghina, Fiano, or Vermentino
Non-alcoholic: Sparkling lemon water or cucumber-mint cooler
Ingredients For the Dish
14 oz spaghetti
5 medium zucchini, thinly sliced into rounds
½ cup extra virgin olive oil (for frying)
2 tbsp olive oil (for finishing)
1 clove garlic, lightly crushed (optional)
¾ cup finely grated Provolone del Monaco (or aged provolone or Pecorino Romano)
A handful of fresh basil leaves
Salt and black pepper, to taste
Reserved pasta water
Directions Prepare the Zucchini
1
Thinly slice zucchini into even rounds.
In a wide skillet, heat olive oil over medium heat.
Fry the zucchini in batches until golden and slightly crisp on the edges (not chips).
Drain on paper towels and season lightly with salt .
Optional: Add a garlic clove to the oil for extra aroma, then discard.
Cook the Pasta
2
In a large pot, boil spaghetti in generously salted water until just al dente.
Reserve at least 1½ cups of pasta water before draining.
Create the Sauce
3
In a clean skillet, warm 2 tbsp olive oil over medium heat.
Add fried zucchini and a splash of reserved pasta water.
Simmer gently and mash some of the zucchini to thicken the sauce.
Add the cooked spaghetti directly to the pan and toss with the zucchini.
Gradually add grated cheese , tossing and stirring vigorously.
Add more pasta water as needed to create a creamy, emulsified sauce that clings to the noodles.
Tear in fresh basil , season with black pepper , and adjust salt if needed.
To Serve
Variations
5
Add a small pat of butter at the end for richness.
Mix in a touch of lemon zest for brightness.
Use linguine or tagliolini if you don’t have spaghetti.
Pairing Suggestions
6
White wine: Falanghina, Fiano, or Vermentino
Non-alcoholic: Sparkling lemon water or cucumber-mint cooler
