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.