Recipe · Main course
Spaghetti alla Nerano – zucchini, provolone, basil
Spaghetti alla Nerano come from the coastal village of Nerano on the Amalfi Coast. Fried zucchini, a tangy cheese and a little pasta water turn into a creamy sauce, with no cream at all.
Preparation
- Cut the zucchini into thin slices, pat dry with kitchen paper and salt lightly. Grate the provolone and Parmigiano.
- Heat the oil in a large pan and fry the zucchini in batches until golden so they do not steam. Drain on kitchen paper.
- Cook the spaghetti in plenty of salted water but drain 1–2 minutes before the time on the packet. Keep a cup of pasta water.
- Toss the spaghetti in the pan with a little pasta water, the crushed garlic and half of the zucchini and finish cooking over low heat.
- Take the pan off the heat, add the provolone and Parmigiano and toss vigorously until a creamy sauce forms. Add pasta water by the spoonful if needed.
- Fold in the remaining zucchini and basil, remove the garlic and serve immediately.
- Cheese off the heat: On high heat the cheese clumps and turns stringy, so take the pan off the heat and toss vigorously.
- Do not overcrowd the pan: Fry only a few slices at a time or they stay soft and watery.
- Cheese choice: The original uses Provolone del Monaco PDO, which is hard to find outside Italy. A tangy, aged provolone is a natural substitute.
- Pasta water: The starch in the pasta water binds the sauce. Add it little by little until the consistency is right.
- Note: The dish contains gluten and milk. Provolone and Parmigiano are salty, so season carefully.
Useful extras
If something is missing for the recipe: Ad: The Amazon links are affiliate links. They lead to search results, not to a specific offer. Exception: links marked “Our pick” lead directly to a specific product.
Pasta di Gragnano (PGI)
Bronze-drawn spaghetti hold the sauce better.
Extra virgin olive oil
For finishing at the table. Dark glass and a harvest date are good indicators.
Frequently asked questions
Where do spaghetti alla Nerano come from?
From Nerano, a coastal village on the Amalfi Coast in Campania. Zucchini, provolone and basil are the classic ingredients.
Why is my sauce not creamy?
Usually the pan is too hot when the cheese goes in, or pasta water is missing. Take the pan off the heat, add pasta water by the spoonful and toss vigorously.
Can I substitute the provolone?
Yes. A tangy, aged provolone is the closest substitute. More Parmigiano makes the dish saltier and less creamy.
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