Spaghetti Alla Nerano

Why You’ll Love This Recipe

I love this recipe because it transforms a handful of simple ingredients into a restaurant-worthy meal. I appreciate how the zucchini becomes tender and caramelized while blending with the cheese and pasta water to create a naturally creamy sauce. It is easy to prepare, packed with authentic Italian flavor, and perfect for both weeknight dinners and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 ounces spaghetti
• 3 medium zucchini, thinly sliced into rounds
• ⅓ cup extra virgin olive oil
• 2 garlic cloves, lightly crushed
• 1 cup finely grated Provolone del Monaco or aged provolone cheese
• ¼ cup grated Parmesan cheese
• 8 to 10 fresh basil leaves, torn
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ cup reserved pasta water, as needed

Directions

1. I heat the olive oil in a large skillet over medium heat.
2. I fry the zucchini slices in batches until they are golden on both sides, then transfer them to a plate lined with paper towels.
3. I cook the spaghetti in a large pot of salted boiling water until al dente, reserving about ½ cup of the pasta water before draining.
4. I lightly sauté the crushed garlic in the same skillet, then remove it once it becomes fragrant.
5. I return the zucchini to the skillet and gently stir in the fresh basil.
6. I add the cooked spaghetti and a splash of reserved pasta water, tossing everything together.
7. I gradually stir in the grated provolone and Parmesan cheese while continuously tossing the pasta until a smooth, creamy sauce forms.
8. I add more reserved pasta water if needed to achieve a silky consistency.
9. I season with salt and freshly ground black pepper to taste before serving.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• I add toasted pine nuts for extra crunch and a nutty flavor.
• I stir in fresh mint along with the basil for a brighter herbal finish.
• I include sautéed mushrooms for additional depth.
• I top the pasta with burrata just before serving for extra creaminess.
• I add grilled chicken or shrimp when I want a heartier meal.

Storage/Reheating

I store leftover Spaghetti Alla Nerano in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of water or vegetable broth to loosen the sauce. I can also reheat it in the microwave, stirring halfway through for even heating. I finish the reheated pasta with a little extra grated cheese and fresh basil to refresh the flavors.

FAQs

What is Spaghetti Alla Nerano?

I think of Spaghetti Alla Nerano as a traditional Italian pasta dish from the Amalfi Coast that combines fried zucchini, spaghetti, basil, and cheese to create a naturally creamy sauce.

Do I need Provolone del Monaco cheese?

I prefer Provolone del Monaco for its authentic flavor, but I can substitute aged provolone if it is easier to find.

Why doesn’t this recipe use heavy cream?

I rely on the combination of melted cheese and starchy pasta water to create the signature creamy sauce without adding cream.

Can I bake the zucchini instead of frying it?

Yes. I roast the zucchini until golden if I prefer a lighter version, although frying creates the traditional flavor and texture.

What can I serve with Spaghetti Alla Nerano?

I enjoy serving it with garlic bread, grilled chicken, roasted vegetables, a fresh green salad, or baked fish for a complete meal.

Conclusion

I enjoy making Spaghetti Alla Nerano because it celebrates simple ingredients with authentic Italian flavor. The golden zucchini, fresh basil, and creamy cheese sauce create a comforting pasta dish that feels both elegant and satisfying. Whether I prepare it for a casual dinner or a special gathering, it is always a recipe that brings a taste of Italy to my table.

Spaghetti Alla Nerano

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Spaghetti Alla Nerano is a classic Italian pasta dish featuring golden fried zucchini, fragrant basil, and aged cheese that melt into a naturally creamy sauce without heavy cream. It’s a simple yet elegant meal inspired by the flavors of the Amalfi Coast.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 ounces spaghetti
• 3 medium zucchini, thinly sliced into rounds
• 1/3 cup extra virgin olive oil
• 2 garlic cloves, lightly crushed
• 1 cup finely grated Provolone del Monaco or aged provolone cheese
• 1/4 cup grated Parmesan cheese
• 8 to 10 fresh basil leaves, torn
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup reserved pasta water, as needed

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Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Fry the zucchini slices in batches until golden on both sides, then transfer them to a paper towel-lined plate.
3. Cook the spaghetti in a large pot of salted boiling water until al dente, reserving 1/2 cup of the pasta water before draining.
4. Lightly sauté the crushed garlic in the same skillet until fragrant, then remove and discard it.
5. Return the fried zucchini to the skillet and stir in the torn basil leaves.
6. Add the cooked spaghetti and a splash of the reserved pasta water, tossing to combine.
7. Gradually stir in the grated provolone and Parmesan cheese while tossing continuously until a smooth, creamy sauce forms.
8. Add more reserved pasta water as needed to achieve a silky consistency.
9. Season with salt and freshly ground black pepper to taste and serve immediately.

Notes

• Add toasted pine nuts for extra crunch and nutty flavor.
• Mix in fresh mint with the basil for a brighter herbal finish.
• Add sautéed mushrooms for extra depth.
• Top with burrata just before serving for additional creaminess.
• Add grilled chicken or shrimp for a heartier meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth and finish with extra cheese and fresh basil.

Nutrition

• Serving Size: 1 serving
• Calories: 560 kcal
• Sugar: 5 g
• Sodium: 620 mg
• Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 4 g
• Protein: 21 g
• Cholesterol: 30 mg