Authentic Spaghetti alla Nerano - Creamy Zucchini Pasta Recipe
On the Amalfi Coast, I discovered Spaghetti alla Nerano, a creamy, zucchini-forward pasta that quickly became an obsession. Silky, glossy, and deceptively simple, it’s built around the region’s rich Provolone del Monaco. Since that cheese can be hard (and expensive) to find outside Italy, I recommend substituting with a mix of aged Provolone and Parmigiano Reggiano, which still gives you that same deeply savory, melty finish.
Spaghetti alla Nerano Recipe
Slice 4 medium zucchini thinly, salt lightly, let sit 20 minutes, then pat dry.
Shallow fry the slices in olive oil until golden + crisp, making sure not to overcrowd the pan. Fry in batches if needed.
Remove the zucchini, salt immediately, and set aside on paper towels. Reserve a few of the crispiest slices for topping later. Keep the frying oil.
In the same pan, gently warm the reserved oil with 2 smashed garlic cloves + 1 basil stem over very low heat. Once fragrant, remove both.
Cook 400g (14oz) spaghetti in salted water until just shy of al dente, saving 2 ladles of pasta water.
Toss the pasta into the zucchini oil, adding most of the fried zucchini.
Take the pan off the heat, then add 3/4 cup finely grated Pecorino Romano + 1/2 cup finely grated Parmigiano Reggiano, with gradual splashes of pasta water, stirring until creamy (traditionally made with Provolone del Monaco - if you can find it, use that instead).
Season generously with pepper + torn basil leaves.
Top with crispy zucchini + serve.