𝐒𝐩𝐚𝐠𝐡𝐞𝐭𝐭𝐢 𝐚𝐥𝐥𝐚 𝐍𝐞𝐫𝐚𝐧𝐨 (𝐒𝐩𝐚𝐠𝐡𝐞𝐭𝐭𝐢 𝐰𝐢𝐭𝐡 𝐙𝐮𝐜𝐜𝐡𝐢𝐧𝐢)

Spaghetti alla Nerano is a humble yet stunning dish from the Amalfi Coast, specifically from the town of Nerano in southern Italy. It features fried zucchini, spaghetti, and a creamy, cheesy emulsion created without cream — just cheese, pasta water, and love. A true celebration of simplicity and Italian summer flavors.

🇮🇹 Spaghetti alla Nerano (Spaghetti with Zucchini)

🍝 Servings: 2–3

🕒 Total Time: ~30 minutes

🧾 Ingredients:

• 200g (7 oz) spaghetti

• 2–3 small zucchini, thinly sliced into coins

• 3 tbsp extra virgin olive oil, plus more for frying

• 1–2 cloves garlic, lightly crushed (optional)

• 40g (1.5 oz) Provolone del Monaco, grated* (or use a mix of Parmesan + aged provolone)

• Salt and black pepper, to taste

• A handful of fresh basil leaves, torn

• Optional: a small knob of butter for finishing

💡 Provolone del Monaco is a semi-hard cheese from Campania. It melts beautifully and gives the dish its iconic silky texture and slight tang.

👩‍🍳 Instructions

1. Fry the Zucchini

• In a wide pan, heat olive oil over medium-high.

• Fry the sliced zucchini in batches until golden brown (not soggy).

• Drain on paper towels. Lightly salt and let rest — they’ll soften and become sweet and almost creamy.

2. Cook the Pasta

• Bring a large pot of salted water to a boil.

• Cook spaghetti until just shy of al dente (reserve 1 cup of pasta water before draining).

3. Create the Sauce Base

• In a clean skillet, heat 3 tbsp olive oil and sauté garlic (if using) until golden, then remove garlic.

• Add the fried zucchini and a splash of pasta water. Let it simmer a minute to soften.

4. Finish the Pasta

• Add the drained spaghetti to the pan with zucchini.

• Gradually stir in the grated cheese with a bit of hot pasta water — stir vigorously to create a creamy emulsion (off heat works best to avoid clumping).

• Toss in fresh basil and a touch of black pepper. Optional: add a knob of butter for silkiness.

5. Serve Immediately

• Plate and serve hot with extra grated cheese and fresh basil on top.

🍋 Tips & Notes:

• Don’t overcook the zucchini. The balance of texture is part of the charm.

• Use bronze-cut spaghetti for a rougher surface that holds the sauce better.

• Add a bit of lemon zest for brightness, though it’s not traditional.