Name: Spaghetti alla Nerano: The Authentic Recipe and Guide
Prep time: 15 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 320g spaghetti; 4 medium zucchini; 40g butter; 200g Provolone del Monaco, grated; 50g Parmesan, grated; Fresh basil leaves; Extra virgin olive oil; Salt and black pepper to taste

Spaghetti alla Nerano: prepare to be transported to the sun-drenched Amalfi Coast with every single bite! Imagine twirling perfectly cooked spaghetti, coated in a velvety, vibrant sauce of fried zucchini, creamy provolone cheese, and a generous whisper of fresh basil. This isn't just pasta; it's an edible vacation.

Originating from the tiny, picturesque village of Nerano, nestled near Sorrento, this dish is a testament to the beauty of simple, fresh ingredients. Legend has it that Spaghetti alla Nerano was created in the 1950s at a local restaurant, Maria Grazia, and quickly became a beloved staple of the region. The dish embodies the spirit of Italian cuisine: taking humble ingredients and transforming them into something truly extraordinary.

What makes this pasta so irresistible? It's the harmonious blend of flavors and textures. The slight sweetness of the fried zucchini, the rich, salty tang of the provolone, and the bright, herbaceous basil create a symphony on your palate. Plus, it's surprisingly easy to make! While it tastes incredibly decadent, Spaghetti alla Nerano requires minimal ingredients and comes together in under 30 minutes, making it perfect for a weeknight dinner or an impressive dish to serve to guests. Get ready to experience a taste of Italy that will leave you craving more!

Ingredients:

1 pound (450g) spaghetti
4 medium zucchini, preferably light green, thinly sliced (about 1/8 inch thick)
1 cup (2 sticks or 226g) unsalted butter, cut into cubes, very cold
1 cup (100g) grated Provolone del Monaco cheese, plus more for serving
1/2 cup (50g) grated Parmesan cheese, plus more for serving
1/4 cup (25g) grated Pecorino Romano cheese, plus more for serving
1-2 cloves garlic, minced (optional, use sparingly)
Fresh basil leaves, about 1/2 cup, roughly chopped
Extra virgin olive oil
Salt
Freshly ground black pepper
Pasta water

Preparing the Zucchini:

Okay, let's start with the heart of this dish: the zucchini. The key here is to get them nice and tender, almost melting into the sauce. Don't rush this step!

Slice the Zucchini: Using a mandoline or a very sharp knife, thinly slice the zucchini into rounds about 1/8 inch thick. Consistency is key here, so try to keep the slices uniform. If you're using a knife, take your time.
Fry the Zucchini in Batches: In a large, deep skillet or pot, heat about 1/2 inch of extra virgin olive oil over medium-high heat. You want the oil hot enough to fry the zucchini without them getting soggy, but not so hot that they burn. Test the oil by dropping in a single zucchini slice; it should sizzle gently.
Don't overcrowd the pan! Fry the zucchini in batches, ensuring they have enough space to cook evenly. Overcrowding will lower the oil temperature and result in steamed, not fried, zucchini.
Fry until Golden and Tender: Fry the zucchini slices until they are golden brown and very tender, almost melting. This will take about 2-3 minutes per batch. You might need to adjust the heat depending on your stove. The goal is to get them cooked through and slightly caramelized.
Drain the Zucchini: As each batch is done, remove the zucchini from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. This is important to prevent the final dish from being too greasy.
Repeat: Continue frying the zucchini in batches until all the slices are cooked. You might need to add more olive oil to the pan as you go.
Salt the Zucchini: While the zucchini is still warm, lightly salt them. This will help draw out any remaining moisture and enhance their flavor.

Cooking the Spaghetti:

While the zucchini is cooling slightly, let's get the pasta going. Remember to salt your pasta water generously – it's your only chance to season the pasta itself!

Bring Water to a Boil: Fill a large pot with plenty of water (at least 6 quarts) and bring it to a rolling boil.
Salt the Water: Add a generous amount of salt to the boiling water. I usually add about 1-2 tablespoons. It should taste like the sea!
Cook the Spaghetti: Add the spaghetti to the boiling water and cook according to the package directions, until al dente. Al dente means "to the tooth" in Italian – the pasta should be firm to the bite, not mushy. Usually, this is about 1-2 minutes less than the package directions suggest.
Reserve Pasta Water: Before draining the pasta, reserve about 1-2 cups of the starchy pasta water. This is crucial for creating the creamy sauce.
Drain the Pasta: Drain the spaghetti in a colander. Do not rinse the pasta! The starch on the surface helps the sauce cling to it.

Creating the Nerano Sauce:

Now for the magic! This is where the fried zucchini, cheese, and pasta water come together to create that signature Nerano creaminess. Work quickly and confidently here.

Melt the Butter: In the same large skillet or pot you used to fry the zucchini (wipe it clean first), melt the cold butter over low heat. It's important to keep the heat low to prevent the butter from browning or burning.
Add Garlic (Optional): If using garlic, add the minced garlic to the melted butter and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
Add the Fried Zucchini: Add the fried zucchini to the melted butter and garlic (if using). Gently toss to coat the zucchini in the butter.
Add a Ladle of Pasta Water: Add about 1/2 cup of the reserved pasta water to the skillet. The starchy water will help emulsify the butter and zucchini, creating a creamy base for the sauce.
Begin Adding the Cheese: Reduce the heat to very low. Add the grated Provolone del Monaco, Parmesan, and Pecorino Romano cheeses to the skillet. Stir constantly with a wooden spoon or spatula until the cheese is melted and the sauce is smooth and creamy. This should happen quickly, so keep stirring!
Adjust Consistency with Pasta Water: If the sauce is too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency. The sauce should be creamy and coat the back of a spoon.
Season with Salt and Pepper: Taste the sauce and season with salt and freshly ground black pepper to taste. Remember that the cheese is already salty, so be careful not to over-salt.

Combining the Pasta and Sauce:

This is the final step! Toss the cooked spaghetti with the creamy zucchini sauce and get ready to enjoy a taste of Italy.

Add the Spaghetti to the Sauce: Add the drained spaghetti to the skillet with the zucchini sauce.
Toss to Coat: Toss the spaghetti with the sauce until it is evenly coated. Use tongs to lift and toss the pasta, ensuring that every strand is covered in the creamy sauce.
Add More Pasta Water if Needed: If the sauce is too thick or the pasta is sticking together, add a little more pasta water, a tablespoon at a time, until the pasta is nicely coated and the sauce is flowing.
Add Fresh Basil: Stir in the chopped fresh basil leaves. The basil adds a bright, fresh flavor that complements the richness of the cheese and zucchini.
Serve Immediately: Serve the spaghetti alla Nerano immediately in warmed bowls.
Garnish and Enjoy: Garnish with extra grated Provolone del Monaco, Parmesan, and Pecorino Romano cheese, and a few fresh basil leaves. A drizzle of extra virgin olive oil is also a nice touch. Enjoy!

Tips for the Best Spaghetti alla Nerano:

Use High-Quality Ingredients: The quality of the ingredients makes a big difference in this dish. Use fresh, high-quality zucchini, good-quality cheese, and extra virgin olive oil.
Don't Overcook the Zucchini: The zucchini should be tender and slightly caramelized, but not mushy.
Use Cold Butter: Cold butter helps create a smoother, creamier sauce.
Don't Overcook the Pasta: Cook the spaghetti al dente, so it has a slight bite.
Reserve Enough Pasta Water: The starchy pasta water is essential for creating the creamy sauce. Don't be afraid to use it!
Serve Immediately: Spaghetti alla Nerano is best served immediately, while the sauce is still creamy and the pasta is hot.

Conclusion:

This Spaghetti alla Nerano isn't just another pasta dish; it's a culinary journey to the sun-kissed Amalfi Coast, right in your own kitchen. The creamy, cheesy sauce, the subtle sweetness of the fried zucchini, and the satisfying twirl of spaghetti all combine to create a symphony of flavors that will leave you craving more. Trust me, once you experience the magic of this dish, it will become a regular in your rotation. Why is this a must-try? Because it's surprisingly simple to make, yet delivers restaurant-quality results. The key is patience when frying the zucchini – you want them perfectly golden and slightly caramelized. And don't skimp on the cheese! The combination of Provolone del Monaco (if you can find it!) and Parmesan creates a depth of flavor that's truly unforgettable. It's a dish that's both comforting and elegant, perfect for a weeknight dinner or a special occasion. But the beauty of cooking lies in experimentation, so feel free to put your own spin on this classic.

Serving Suggestions and Variations:

* Spice it up: Add a pinch of red pepper flakes to the zucchini while frying for a subtle kick. * Lemon Zest: A little lemon zest brightens the dish and adds a refreshing citrus note. * Fresh Herbs: Garnish with fresh basil or mint for an extra layer of flavor and visual appeal. * Protein Boost: Grilled shrimp or chicken would be a delicious addition to this pasta. * Vegetarian Delight: Keep it purely vegetarian and enjoy the simplicity of the zucchini and cheese. * Wine Pairing: A crisp, dry white wine like Falanghina or Pinot Grigio would perfectly complement the richness of the sauce. * Side Dish: A simple green salad with a light vinaigrette is the perfect accompaniment. * Make it ahead: You can fry the zucchini ahead of time and store them in the refrigerator. Just be sure to bring them to room temperature before adding them to the pasta. I know that you might be intimidated by the name, but I promise you, this Spaghetti alla Nerano is easier than it looks. The most important thing is to use high-quality ingredients and to follow the steps carefully. Don't be afraid to experiment and adjust the recipe to your own taste. I'm so excited for you to try this recipe! I truly believe that you'll love it as much as I do. It's a dish that's perfect for sharing with friends and family, and it's sure to impress even the most discerning palates. So, what are you waiting for? Grab your ingredients, put on some Italian music, and get ready to transport yourself to the Amalfi Coast with this incredible Spaghetti alla Nerano. And most importantly, don't forget to share your experience! I'd love to hear how it turned out and any variations you tried. Tag me in your photos on social media and let me know what you think. Buon appetito!