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 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.
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.
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.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.
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.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
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:
The goal is a meltable cheese with bold flavor that emulsifies well with pasta water.
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.
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.
