Kitchen Recipe Collection
Italian Spaghetti alla Nerano
A legendary pasta dish from the Amalfi Coast featuring fried zucchini, garlic, basil, and a creamy emulsion of Provolone del Monaco cheese.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- spaghetti
- zucchini (small, firm)
- Provolone del Monaco cheese (or a mix of Caciocavallo and Parmesan)
- fresh basil
- garlic
- sunflower or peanut oil (for frying)
- extra virgin olive oil
- salt and black pepper
Equipment
- Large pot
- Deep frying pan
- Large skillet
Instructions
- 1
Slice Zucchini
Slice the zucchini into very thin, uniform rounds using a mandoline or sharp knife.
- 2
Fry Zucchini
Heat neutral frying oil in a deep pan. Fry the zucchini rounds in batches until deep golden brown. Drain on paper towels and salt lightly.
- 3
Rest Zucchini
Let the fried zucchini rest for at least 2 hours (or overnight) in a bowl with torn basil. This softens them and develops flavor.
- 4
Boil Pasta
Boil spaghetti in salted water until very al dente.
- 5
Aromatize Oil
In a large skillet, gently fry a smashed garlic clove in extra virgin olive oil. Remove the garlic.
- 6
Reheat Zucchini
Add the rested, fried zucchini to the skillet with a ladle of boiling pasta water. They will start to break down and form a sauce.
- 7
Add Pasta
Drain the pasta (reserving water) and add it to the skillet. Toss vigorously over medium heat.
- 8
The Mantecatura
Remove the skillet from the heat entirely. Add a splash of pasta water and a handful of the grated Provolone del Monaco.
- 9
Emulsify
Toss and stir frantically. Add more cheese and water as needed until a thick, glossy, creamy cheese sauce coats the noodles.
- 10
Add Basil
Tear a large amount of fresh basil into the pan and toss one final time.
- 11
Serve
Serve immediately with lots of black pepper. The dish should be incredibly creamy without using a drop of actual cream.
Cooking Tips
- Frying the zucchini is non-negotiable. Sautéing them will not yield the correct deep, sweet flavor or texture.
- Provolone del Monaco is a specific aged cheese from Campania. If unavailable, use a 50/50 mix of aged Provolone/Caciocavallo and Parmigiano-Reggiano.
Variations
- Add Butter: Some modern restaurants add a small knob of cold butter during the mantecatura for extra gloss, though purists argue against it.
Chef's Notes & Storage
- Invented in 1952 by Maria Grazia in the tiny fishing village of Nerano on the Sorrento peninsula.
Nutrition Estimate
550 calories · 18g protein · 65g carbs · 24g fat · 4g fiber per serving
