Spaghetti alla Nerano

Spaghetti alla Nerano: A Taste of the Amalfi Coast

Spaghetti alla Nerano is a luxurious and comforting Italian pasta dish that hails from the picturesque fishing village of Nerano, located on the Sorrentine Peninsula along the breathtaking Amalfi Coast. Known for its creamy texture, delicate flavors, and simplicity of ingredients, this classic recipe has earned a revered place in Neapolitan cuisine. Unlike many creamy pasta dishes that rely on heavy cream, Spaghetti alla Nerano achieves its richness through the magic of fried zucchini and fresh cheese, creating a sauce that’s both elegant and deeply satisfying. It’s a dish that embodies the essence of Mediterranean cooking—fresh, seasonal ingredients prepared with care and tradition.

The History of Spaghetti alla Nerano

The origins of Spaghetti alla Nerano trace back to the 1950s at Lo Scoglio, a renowned family-run restaurant perched on the cliffs of Nerano. According to local legend, the dish was created by Maria Grazia, a talented cook known for her inventive use of local produce. Inspired by the abundance of fresh zucchini grown in the region’s fertile volcanic soil, she developed a method of frying thin slices of zucchini until golden and incorporating them into a pasta dish with provolone del Monaco—a rare and aromatic cheese native to the Monti Lattari mountains.

What began as a regional specialty quickly gained acclaim among locals and tourists alike, eventually spreading throughout Campania and beyond. Over time, variations emerged, but the core elements remained unchanged: perfectly cooked spaghetti, crispy fried zucchini, and a luscious cheese-based sauce. Today, Spaghetti alla Nerano is celebrated not only in southern Italy but also in high-end Italian restaurants around the world, symbolizing the artistry of simple, ingredient-driven cooking.

Ingredients Breakdown

The beauty of Spaghetti alla Nerano lies in its minimalism and reliance on high-quality components. Each ingredient plays a vital role in building the dish’s signature flavor and texture:

Spaghetti: Traditionally, bronze-die extruded spaghetti is used for its rough texture, which holds sauce exceptionally well.
Zucchini (Courgettes): Fresh, firm zucchini are thinly sliced and deep-fried to create crisp ribbons that melt into the sauce when tossed with hot pasta.
Provolone del Monaco: This DOP-protected cheese from the Lattari Mountains is essential. It has a semi-hard texture and a mild, slightly smoky flavor that melts beautifully. If unavailable, high-quality provolone or young caciotta can be substituted.
Parmigiano-Reggiano: Adds depth and umami, balancing the creaminess of the provolone.
Olive Oil: Extra virgin olive oil is used both for frying the zucchini and enriching the final dish. Its fruity aroma enhances the overall profile.
Garlic and Basil: Used sparingly to add subtle aromatic notes without overpowering the delicate zucchini and cheese flavors.
Salt and Pepper: For seasoning, enhancing the natural sweetness of the vegetables and richness of the cheese.

The absence of cream or flour makes this dish naturally indulgent yet surprisingly light, relying on emulsification and cheese melting techniques for its creamy consistency.

Step-by-Step Recipe

Prepare the Zucchini: Wash 4 medium zucchinis and slice them lengthwise into very thin ribbons using a mandoline or sharp knife. Season lightly with salt and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.
Fry the Zucchini: In a large skillet, heat generous amounts of extra virgin olive oil over medium heat. Carefully fry the zucchini slices in batches until golden and crisp, about 2–3 minutes per side. Avoid overcrowding to ensure even browning. Transfer to a plate lined with paper towels to drain excess oil. Reserve a few whole slices for garnish if desired.
Cook the Pasta: Bring a large pot of salted water to a boil. Add 400g (14 oz) of spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Infuse the Oil: In a large sauté pan, gently heat 3–4 tablespoons of the reserved zucchini frying oil (or fresh olive oil) with 2 peeled garlic cloves and a few fresh basil leaves. Cook over low heat for 2–3 minutes to infuse the oil, then remove garlic and discard.
Create the Sauce: Crumble about 200g (7 oz) of provolone del Monaco into the infused oil. Stir gently over low heat until melted and smooth. Gradually add grated Parmigiano-Reggiano (about 50g / 1.7 oz), stirring continuously to form a creamy base.
Combine Everything: Add the drained spaghetti to the cheese sauce. Toss vigorously while gradually adding warm pasta water, a little at a time, until the sauce emulsifies and clings to the noodles. Gently fold in most of the fried zucchini, reserving some for topping.
Finish and Serve: Adjust seasoning with salt and freshly ground black pepper. Tear a few fresh basil leaves over the top. Serve immediately in warm bowls, garnished with remaining zucchini slices, a drizzle of olive oil, and extra grated cheese on the side.

Tips for Perfect Spaghetti alla Nerano

Dry the Zucchini Well: Moisture is the enemy of crispiness. After salting, make sure to pat the zucchini slices completely dry to achieve a perfect golden fry.
Use High-Quality Cheese: Provolone del Monaco is key. Its unique melting properties and flavor cannot be fully replicated. Look for aged provolone with a natural rind for best results.
Don’t Skip the Pasta Water: The starchy liquid is crucial for binding the sauce. Add it slowly while tossing to achieve a silky, cohesive texture.
Control the Heat: When melting the cheese, keep the flame low to prevent separation or burning. A gentle, steady warmth ensures a smooth sauce.
Serve Immediately: Like all cheese-based pasta dishes, Spaghetti alla Nerano is best enjoyed fresh. The sauce thickens as it cools, so timing is essential.
Fry Oil Temperature: Maintain oil at around 175°C (350°F). Too hot, and the zucchini burns; too cool, and they absorb too much oil.

Variations and Customizations

While traditional Spaghetti alla Nerano sticks closely to its roots, modern interpretations offer creative twists:

Cheese Variations: Some chefs blend in mozzarella di bufala or fiordilatte for added creaminess, though purists argue this deviates from authenticity.
Gluten-Free Option: Substitute with high-quality gluten-free spaghetti. Ensure it’s cooked al dente to maintain structure when mixed with the sauce.
Vegan Adaptation: Use plant-based zucchini slices and a cashew or almond-based “cheese” sauce flavored with nutritional yeast and smoked paprika to mimic provolone’s depth.
Add Protein: Though not traditional, some versions include grilled shrimp or pancetta for a heartier meal.
Herb Infusions: Experiment with oregano, mint, or parsley for different aromatic profiles, though basil remains the classic choice.
Baking Option: For a richer texture, transfer the tossed pasta to an oven-safe dish, top with breadcrumbs and more cheese, and bake until golden.

Health Considerations and Nutritional Value

Spaghetti alla Nerano is undeniably rich, but with mindful preparation, it can be part of a balanced diet:

Calories: Approximately 550–650 kcal per serving, depending on cheese and oil quantities.
Fat Content: High in fats due to frying and cheese, but primarily monounsaturated fats from olive oil, which are heart-healthy.
Carbohydrates: Comes mainly from pasta; opt for whole grain spaghetti to increase fiber and lower glycemic impact.
Protein: Moderate protein from cheese (around 18–22g per serving).
Vitamins & Minerals: Zucchini contributes vitamin C, potassium, and antioxidants. Olive oil provides vitamin E and anti-inflammatory compounds.
Sodium: Can be high due to cheese and salt; reduce added salt and choose lower-sodium cheese when possible.
Digestibility: Fried foods may be harder to digest for some. Lightly pan-searing zucchini instead of deep-frying reduces fat content significantly.

To lighten the dish: use less cheese, air-fry or shallow-fry zucchini, and serve in smaller portions with a side salad.

Ingredients

400g (14 oz) dried spaghetti
4 medium zucchinis (about 600g / 1.3 lbs)
Salt, to taste
Extra virgin olive oil, for frying and cooking
200g (7 oz) provolone del Monaco, finely grated or crumbled
50g (1.7 oz) Parmigiano-Reggiano, freshly grated
2 garlic cloves, peeled
6–8 fresh basil leaves, plus extra for garnish
Freshly ground black pepper, to taste

Directions

Slice zucchinis lengthwise into thin ribbons (2–3mm thick). Sprinkle with salt and let rest for 10 minutes. Pat dry with paper towels.
Heat olive oil in a large skillet over medium heat. Fry zucchini in batches until golden and crisp. Drain on paper towels. Reserve 3–4 tbsp of frying oil.
Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
In a large sauté pan, heat reserved oil (or fresh olive oil) with garlic and basil over low heat for 2–3 minutes. Remove and discard garlic.
Add provolone del Monaco to the pan. Stir over low heat until melted. Mix in Parmigiano-Reggiano to create a creamy sauce.
Add cooked spaghetti to the sauce. Toss well, adding warm pasta water gradually until the sauce coats the strands evenly.
Gently fold in most of the fried zucchini. Season with salt and pepper.
Serve immediately, garnished with remaining zucchini, torn basil, a drizzle of olive oil, and extra cheese if desired.

FAQ

Can I make Spaghetti alla Nerano ahead of time?
It’s best served immediately, but you can prep ingredients in advance. Fry zucchini and store in an airtight container for up to 24 hours. Grate cheese and keep chilled. Reheat gently with extra pasta water to restore creaminess.

Why is my sauce grainy?
This usually happens when the cheese overheats or isn’t stirred properly. Always melt cheese over low heat and use starchy pasta water to emulsify the sauce smoothly.

What can I substitute for provolone del Monaco?
Try aged provolone piccante, caciocavallo, or a mix of mozzarella and pecorino. The flavor will differ, but the texture can still work.

Can I bake this dish?
Yes! Transfer to a greased baking dish, top with breadcrumbs and cheese, and broil for 5–7 minutes for a gratin-style finish.

Is this dish suitable for vegetarians?
Yes, as long as the cheeses used are vegetarian-friendly (some provolone uses animal rennet; check labels).

Summary

Spaghetti alla Nerano is a sumptuous Italian pasta dish from the Amalfi Coast, made with fried zucchini and melted provolone del Monaco for a creamy, flavorful sauce without cream. Simple yet elegant, it celebrates fresh ingredients and culinary tradition in every bite.

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