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.
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.
In a large pot, boil spaghetti in generously salted water until just al dente.
Reserve at least 1½ cups of pasta water before draining.
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.
Serve immediately, garnished with more basil and a touch of extra cheese.
Pair with:
Crusty Italian bread
Chilled white wine (like Falanghina or Greco di Tufo)
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.
White wine: Falanghina, Fiano, or Vermentino
Non-alcoholic: Sparkling lemon water or cucumber-mint cooler
4 servings