Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spaghetti alla Nerano

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Spaghetti alla Nerano is a delightful Italian pasta dish that hails from the charming village of Nerano on the Sorrento Peninsula. This recipe combines the simplicity of spaghetti with the rich flavors of fried zucchini and creamy cheese, creating a comforting and flavorful meal.


Ingredients

Units Scale
  • 400 grams (14 oz) spaghetti
  • 700 grams (1.5 lbs) zucchini, thinly sliced
  • 150 grams (5.3 oz) Provolone del Monaco cheese, grated (or aged caciocavallo as a substitute)
  • 30 grams (1/4 cup) grated Parmigiano Reggiano cheese
  • 1 clove garlic
  • Fresh basil leaves, to taste
  • Extra virgin olive oil, for frying and sautéing
  • Salt and freshly ground black pepper, to taste

Instructions

  • Prepare the Zucchini:

    • Wash and trim the zucchini, then slice them into thin rounds.
    • In a large frying pan, heat enough extra virgin olive oil to submerge the zucchini slices. Once the oil reaches approximately 150°C (300°F), fry the zucchini in batches until golden brown.
    • Remove the zucchini with a slotted spoon and place them on a tray lined with paper towels to absorb excess oil. Season with a pinch of salt and scatter torn basil leaves over the top. Set aside.
  • Cook the Spaghetti:

    • Bring a large pot of salted water to a boil. Add the spaghetti and cook until very al dente, about 2 minutes less than the package instructions.
  • Prepare the Sauce:

    • In a large sauté pan, heat 2½ tablespoons of extra virgin olive oil over medium heat. Add the whole garlic clove and sauté until fragrant, then remove and discard the garlic.
    • Add the fried zucchini to the pan, along with a ladleful of the pasta cooking water. Sauté briefly to create a cohesive sauce.
  • Combine Pasta and Sauce:

    • Drain the spaghetti, reserving some of the cooking water. Add the spaghetti to the pan with the zucchini sauce. Toss to combine, adding reserved pasta water as needed to achieve a creamy consistency.
    • Remove the pan from heat and sprinkle in the grated Provolone del Monaco and Parmigiano Reggiano cheeses. Continue tossing until the cheeses have melted and formed a smooth sauce that coats the pasta.
  • Serve:

    • Season with freshly ground black pepper and garnish with additional fresh basil leaves. Serve immediately.

Notes

  • For an authentic taste, use Provolone del Monaco cheese. If unavailable, aged caciocavallo or a mix of Pecorino and Parmigiano Reggiano can be used as substitutes.
  • The key to the dish’s creaminess lies in emulsifying the cheese with the pasta water and zucchini. Adjust the amount of reserved pasta water to achieve the desired sauce consistency.