Spaghetti alla Nerano
A creamy zucchini pasta from the Amalfi coast made without cream. Fried zucchini rounds create a rich, silky sauce.
Details
Ingredients
- 1 lb spaghetti
- 4 medium zucchini, thinly sliced rounds
- Sunflower or olive oil for frying
- 1 cup Provolone del Monaco or Parmesan/Pecorino blend, grated
- 2 tbsp butter
- Fresh basil leaves
- Salt and pepper
Instructions
- 1
Heat 1 inch of oil in a deep pan. Fry zucchini rounds in batches until golden. Drain on paper towels.
- 2
Bring a large pot of salted water to boil. Cook spaghetti until al dente. Reserve 1 cup pasta water.
- 3
In a large skillet, add fried zucchini, a splash of pasta water, and butter over medium heat.
- 4
Add drained pasta to the skillet.
- 5
Toss vigorously while slowly adding cheese and more pasta water.
- 6
Mix until a creamy emulsion forms and zucchini begins to break down slightly.
- 7
Stir in fresh basil and serve immediately.
About This Recipe
Hailing from the picturesque village of Nerano on Italy's Amalfi Coast, Spaghetti alla Nerano is a testament to the transformative power of humble ingredients and clever technique. This iconic pasta dish, famously created by Maria Grazia in the 1950s, achieves an astonishingly creamy, almost luxurious sauce without a drop of actual cream. Its magic lies in the carefully fried zucchini rounds, which, when cooked to a deep golden hue, release their natural sugars and oils. When emulsified with starchy pasta water, generous amounts of grated Provolone del Monaco (or a Parmesan/Pecorino blend), and a touch of butter, these caramelized zucchini dissolve into a silky, savory coating for the spaghetti. The key technique is the precise frying of the zucchini – they must be tender yet retain enough texture to contribute body to the sauce, developing a depth of flavor far beyond simple sautéing. While Provolone del Monaco offers a unique piquant character traditional to the region, a blend of aged hard cheeses provides a satisfyingly salty and umami-rich alternative. The fresh basil is not merely a garnish but a crucial aromatic counterpoint, lifting the richness with its herbaceous notes. Often served as a treasured family recipe, Spaghetti alla Nerano is best enjoyed immediately after preparation, perhaps alongside a simple green salad and a crisp local white wine like a Falanghina, allowing its profound yet simple flavors to shine.
Tips & Tricks
- • For the ultimate creamy sauce, ensure your zucchini rounds are thinly sliced and fried until deeply golden, not just softened. This caramelization is key to their flavor and the subsequent release of starch and natural oils during the mantecatura (emulsification) with the starchy pasta water.
- • While Provolone del Monaco is traditional and offers a distinct piquant note, a high-quality blend of aged Parmesan and Pecorino Romano provides a robust, salty alternative that still delivers excellent flavor and emulsifying properties for the sauce.
- • Spaghetti alla Nerano is truly best enjoyed immediately after preparation, as the creamy texture can diminish upon sitting. If you must store leftovers, gently reheat with a splash of water or vegetable broth and a little extra grated cheese to revive the sauce.
- • Serve this vibrant pasta dish with a glass of crisp, dry white wine like a Falanghina or Greco di Tufo from Campania to complement its rich yet fresh flavors. A simple side salad with a lemon vinaigrette would also offer a refreshing contrast.
Nutrition Facts
Per serving (approximate)