Spaghetti alla Nerano: the tasty Italian recipe of pasta with fried zucchini

Spaghetti alla Nerano is an easy Italian main dish which belongs to the Campania region tradition. Simple, humble and incredibly tasty, it seems that this recipe was made for the first time in the 1952 in the Maria Grazia restaurant in the Bay of Nerano (on the Sorrento peninsula) – hence the name of the recipe. The success was immediate when the chef who gave her name to the restaurant combined pasta with fried zucchini and provolone del monaco, a large, semi-aged cheese with a melon shape from the Lattari mountains.

The tasty spaghetti alla Nerano recipe has become so popular when the actor Stanley Tucci shared his love for it – and the step-by-step instructions too! To make it, be sure to use small, sweet zucchini which are green pale in color. Don't forget the spaghetti pasta, provolone, parmesan cheese and basil.

The secret for making a perfect spaghetti alla Nerano lies in its irresistible creaminess and tasty flavor as it is slightly spicy because of the stretched curd cheese. So let’s find out how to make Nerano spaghetti and zucchini by following our step-by-step instructions and tips.

Tips for making Traditional Spaghetti alla Nerano

If you can't find provolone del monaco, you can replace it with a seasoned caciocavallo. You can even try a mix of parmesan and toma cheese.

To get a creamy dish, add the cooking water of the pasta a little at a time, so that the spaghetti does not dry out and the sauce always remains slightly moist.

For an even cooking of the zucchini, cut them into thin slices, in this way they will all be the same thickness and you will avoid that some can burn and others remain raw inside.

How to store Spaghetti alla Nerano

Your spaghetti alla Nerano cannot wait and should be enjoyed very hot!

How to make Spaghetti alla Nerano

Wash the zucchini and remove the ends.

Slice them thinly using the appropriate tool.

You will need to get slices about 1 millimeter thick.

Pour the seed oil into a pan, put on the stove and heat up. To check the temperature, insert the handle of a wooden spoon into the oil. If bubbles form all around, it means that it is ready.

Add the zucchini in hot oil.

Stir them occasionally with a slotted spoon.

Once golden brown, drain the zucchini.

Place them on absorbent kitchen paper and let them dry.

Season them with a pinch of salt.

Flavor with basil.

Grate the parmesan cheese.

Do the same with the provolone del monaco cheese.

Pour the extra virgin olive oil into a pan.

Add the garlic and let it sauté for a few minutes.

Remove the garlic.

Pour the zucchini and let them flavor on the heat.

Pour plenty of water into a large pot, place it on the stove and add a pinch of salt when almost to the boil.

Add the spaghetti and cook it according to the instructions on the package.

Drain the spaghetti al dente.

Add a ladle of the cooking water from the pasta to the zucchini.

Add the pasta.

Sauté it until a bit creamy, pouring more cooking water.

Add the grated parmesan and provolone cheese.

Pour another ladle of cooking water and stir the pasta for a long time.

Add the chopped basil.

Serve your pasta very hot.