Easy Spaghetti alla Nerano is a delightful and simple Italian pasta dish that captures the essence of the Amalfi Coast, specifically from the village of Nerano. This recipe showcases humble ingredients—spaghetti, zucchini, olive oil, garlic, and cheese—elevated into something truly extraordinary.
What sets this dish apart is the creamy, cheesy zucchini sauce created without using any cream. Instead, the magic happens when fried zucchini is blended with starchy pasta water and grated cheese, traditionally Provolone del Monaco, though Parmesan or Pecorino can also be used in home kitchens.
The beauty of Spaghetti alla Nerano lies in its balance of flavors: the sweetness of caramelized zucchini, the salty sharpness of the cheese, and the richness of the olive oil.
Despite its gourmet appeal, the recipe is incredibly approachable, making it perfect for weeknight dinners or casual entertaining. This dish is vegetarian, light, and satisfying, celebrating seasonal produce with an authentic Italian touch.
Whether you’re dreaming of a coastal escape or simply craving a comforting bowl of pasta, Spaghetti alla Nerano is a must-try. It’s proof that with just a few fresh ingredients and a little technique, you can bring the soul of southern Italy to your table—effortlessly and deliciously.
Easy Spaghetti alla Nerano
Description
Easy Spaghetti alla Nerano is a simple yet elegant Italian pasta dish from the Amalfi Coast, combining thinly sliced fried zucchini with spaghetti, garlic, olive oil, and grated cheese—typically Parmigiano-Reggiano or Provolone del Monaco.
The zucchini is sautéed until golden, infusing the dish with a sweet, earthy flavor that melts into a creamy, cheesy sauce when tossed with hot pasta.
This vegetarian recipe is perfect for summer when zucchini is in peak season.
It’s a delightful balance of richness and freshness, made with just a handful of ingredients but packed with authentic southern Italian flavor.
Spaghetti alla Nerano is a classic Italian dish from the village of Nerano on the Amalfi Coast. It combines simple ingredients—mainly zucchini, spaghetti, and cheese—into a creamy, savory, and utterly satisfying meal. The dish became famous thanks to its surprising richness despite the absence of cream or butter.
Ingredients
Instructions
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Step 1: Prepare the Zucchini
Wash and thinly slice the zucchinis (about ⅛ inch thick). Heat olive oil in a large pan over medium heat. Fry the zucchini slices in batches until golden brown and slightly crisp at the edges. Avoid overcrowding the pan. Once fried, drain on paper towels and lightly season with salt. Let them rest at room temperature—this enhances the flavor and texture.
Tip: Some Italian nonnas prepare the zucchini a few hours in advance to let them soften and intensify in flavor before mixing with the pasta.
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Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook spaghetti until al dente (about 8–9 minutes, depending on brand). Reserve at least 1½ cups of pasta water, then drain the pasta.
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Step 3: Create the Sauce
In the same pan used for the zucchini (with a touch of leftover oil), sauté a smashed garlic clove for 1 minute to infuse the oil, then discard. Add the fried zucchini and sauté for 1–2 minutes. Add the drained spaghetti directly to the pan. Slowly add the reserved pasta water, a little at a time, while stirring.
Now the magic: Toss in the grated Provolone del Monaco and Parmigiano-Reggiano, stirring and mixing continuously to melt the cheese. Add more pasta water as needed to create a creamy, luscious emulsion.
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Step 4: Finish and Serve
Stir in freshly torn basil and season with salt and freshly cracked black pepper. Plate the pasta and garnish with more basil and grated cheese if desired. Serve hot with a drizzle of olive oil.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 567kcal
- % Daily Value *
- Total Fat 33g51%
- Saturated Fat 7.1g36%
- Total Carbohydrate 71g24%
- Protein 22.6g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Easy Spaghetti alla Nerano: Tips, Tricks, Storage & More
Spaghetti alla Nerano is a simple yet flavorful Italian pasta dish from the Amalfi Coast, made with thinly sliced fried zucchini, spaghetti, and cheese — traditionally Provolone del Monaco. Though it uses minimal ingredients, it delivers maximum flavor. Here’s how to master it effortlessly.
Cooking Tips for Perfect Spaghetti alla Nerano
- Choose Small, Firm Zucchini
Small zucchini are ideal because they’re less watery and have a slightly sweet flavor. They crisp up better when fried and add texture to the dish. - Slice Thin and Evenly
Use a mandoline or a very sharp knife to slice zucchini thinly and uniformly. This ensures even frying and enhances the silky texture of the sauce. - Fry in Batches
Don’t overcrowd the pan when frying zucchini. Work in small batches to get them golden and slightly crisp rather than soggy. Use neutral oil like sunflower or vegetable oil for frying. - Drain and Rest
Once fried, drain the zucchini on paper towels. For traditional flavor, rest them overnight in the fridge to intensify their taste, although this step is optional if you’re short on time. - Use a Starchy Pasta Water
Don’t forget to reserve pasta water before draining! This is key to emulsifying the sauce and achieving a creamy, cheesy coating without using cream. - Use the Right Cheese
Provolone del Monaco is traditional, but hard to find outside Italy. You can substitute with a blend of provolone, pecorino, or aged mozzarella. Grate it finely and add off the heat to avoid clumping. - Finish in the Pan
Toss the pasta with the zucchini, cheese, and pasta water in the hot pan (off the heat) until it becomes silky and luscious.
Serving Tricks
- Garnish with Fresh Herbs
A sprinkle of fresh basil or mint brightens the dish and cuts through the richness. Mint is traditional in some variations from Nerano. - Add a Zest of Lemon
A little lemon zest adds a fresh, citrusy note that balances the fried zucchini’s earthiness — especially in warmer months. - Serve Immediately
Spaghetti alla Nerano is best served fresh and hot. The sauce thickens as it cools, and the cheese may solidify, losing its creamy texture. - Pair with Wine
A crisp white wine like Falanghina or Pinot Grigio pairs beautifully with the delicate, cheesy zucchini flavors. - Turn into a Main Course
Want more substance? Serve it with a side of grilled chicken, fish, or a light green salad to round out the meal.
Storage Instructions
- Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 2 days. However, note that the texture will change slightly. - Reheating Tips:
- Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.
- Avoid the microwave if possible, as the cheese can become rubbery.
- Freezing:
Freezing is not recommended. The zucchini loses its texture and the cheese sauce may separate upon thawing. - Make-Ahead:
You can fry the zucchini a day in advance and store it in the fridge to save time during final preparation.
Notes on Cheese Substitution
Provolone del Monaco is a semi-aged Italian cheese with a slightly sharp, nutty flavor. If you can’t find it, here are good substitutes:
- Aged provolone or caciocavallo (best choices)
- Fontina + Parmesan mix
- Mozzarella (low-moisture) + sharp cheddar (in a pinch)
The goal is a meltable cheese with bold flavor that emulsifies well with pasta water.
Tips for Success
- Fry, don’t sauté the zucchini — the crispiness and caramelization enhance the dish.
- Use small, tender zucchini (no seedy or watery varieties).
- Don’t rush the cheese emulsification — keep heat medium-low and stir constantly.
- Reserve enough pasta water — this helps the cheese turn into a sauce, not clumps.
- Add a small pat of butter at the end for extra silkiness (optional but luxurious).
Origin & Charm
Spaghetti alla Nerano is said to have originated in the 1950s at a restaurant called Maria Grazia in Nerano, Campania. Its popularity has soared thanks to Italian chefs and celebrities (like Stanley Tucci in Searching for Italy), who highlighted its humble elegance.
The real charm lies in how a few ingredients can come together so perfectly with simple Italian techniques—frying, tossing, and emulsifying.
Suggested Pairings
- Starter: Caprese salad or bruschetta with cherry tomatoes
- Side: Grilled artichokes or sautéed greens
- Wine: A crisp white wine like Falanghina or Pinot Grigio
- Dessert: Limoncello sorbet or panna cotta
Vegan or Gluten-Free Option?
- Vegan: Use vegan Parmesan and provolone alternatives and sauté zucchini instead of frying in oil.
- Gluten-Free: Use good-quality gluten-free spaghetti (like corn or rice-based pasta).
Conclusion
Spaghetti alla Nerano is a deceptively simple dish that transforms humble ingredients into something extraordinary. Its genius lies in the contrast between crispy zucchini, melty cheese, and al dente pasta, all brought together by the magic of starchy pasta water.
Whether you're hosting a summer dinner or craving a cozy meatless meal, this pasta never fails to impress. With the right techniques — thin-slicing, batch frying, and proper cheese melting — you'll be able to make a restaurant-worthy dish in your own kitchen. Remember, the key is balance: creamy, cheesy, savory, and fresh, all in one bite.
So next time you find a few zucchinis in your fridge, skip the usual stir-fry or soup, and go for this Amalfi Coast classic. You’ll be surprised how elegant and satisfying a zucchini pasta can be.
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Frequently Asked Questions
What is Spaghetti alla Nerano?
Spaghetti alla Nerano is a traditional Italian pasta dish from the Amalfi Coast, specifically the village of Nerano.
It's made with fried zucchini, pasta, and a blend of cheeses (typically Provolone del Monaco and Parmesan), creating a creamy, savory sauce without using cream. It’s a beloved example of how simple ingredients can produce deeply flavorful results.
What makes it “easy” in this version?
The easy version simplifies the process by using regular provolone or mozzarella if Provolone del Monaco isn’t available, and reduces cooking time by slicing zucchini thinly for quicker frying.
It may also use fewer steps to emulsify the sauce, making it weeknight-friendly without sacrificing flavor.
Can I make Spaghetti alla Nerano ahead of time?
While it’s best enjoyed fresh, you can prepare the zucchini ahead by frying and refrigerating them for up to a day.
The cheese and pasta should be combined just before serving to ensure a creamy, smooth texture. Reheating may cause the cheese to separate slightly, so reserve some pasta water to loosen the sauce if needed.
Is Spaghetti alla Nerano vegetarian?
Yes, it’s naturally vegetarian as long as the cheeses used are free of animal rennet. Always check labels if you're cooking for strict vegetarians. It’s a great option for a meatless Monday or a light summer dinner when zucchini is in peak season.
