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Spaghetti alla Nerano

Spaghetti alla Nerano (Zucchini and Cheese Pasta from the Amalfi Coast)

A classic pasta from Nerano on Italy’s Amalfi Coast, made with thin fried zucchini, aged provolone cheese, and fresh basil. A touch of starchy pasta water creates a silky, creamy sauce—no cream needed. Light, rich, and full of summer flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: pasta, Primo
Cuisine: Amalfi Coast, Campania Region, Italian
Ingredients Method Notes

Ingredients
  

Main Ingredients:
  • 12 oz 340 g spaghetti (preferably bronze-die)
  • 1 lb 450 g small zucchini, thinly sliced (about 2 mm thick)
  • 1 ½ cups 150 g grated Provolone del Monaco (or aged provolone or caciocavallo)
  • 2 –3 tbsp freshly grated Parmigiano Reggiano or Pecorino Romano optional for depth
  • ⅓ cup 80 ml extra virgin olive oil
  • 2 whole garlic cloves
  • Handful of fresh basil leaves torn by hand
  • Salt for pasta water and seasoning
  • Freshly ground black pepper to finish
Optional:
  • A few mint leaves or pinch of red pepper flakes for a light twist

Method
 

Slice and Prepare Zucchini
  1. Cut zucchini into thin rounds (about 2 mm). Pat dry if needed.
  2. Heat olive oil in a wide, heavy pan over medium heat.
  3. Fry zucchini in small batches until lightly golden (5–7 minutes per batch).
  4. Drain on paper towels and sprinkle lightly with salt.
Start the Pasta
  1. Boil a large pot of salted water.
  2. Cook spaghetti until about 1–2 minutes before al dente.
  3. Reserve 1–2 cups of pasta water before draining.
Build the Base Sauce
  1. In a clean pan, warm olive oil and add whole garlic cloves.
  2. Sauté until fragrant, then remove garlic before it browns.
  3. Dip about one-third of the fried zucchini briefly in the boiling pasta water (4–5 seconds), then blend or mash with a splash of pasta water until creamy.
Combine Pasta and Sauce
  1. Return all zucchini (whole and blended) to the pan with the garlic-infused oil.
  2. Add the pasta and a ladle of reserved hot pasta water.
  3. Toss well so the sauce starts to emulsify.
Mantecatura (Creamy Finish)
  1. Remove the pan from heat.
  2. Add the grated cheese and torn basil.
  3. Stir quickly, adding small splashes of hot pasta water as needed until the sauce turns glossy and clings to the spaghetti.
  4. Taste and adjust salt or pepper.
Serve Immediately
  1. Plate in warm bowls.
  2. Top with a little more grated cheese, torn basil, and a drizzle of olive oil.

Notes

  • Fry zucchini in small batches for golden color without sogginess.
  • Always remove the pan from heat before adding cheese to prevent clumping.
  • Use small, young zucchini—they’re sweeter and have fewer seeds.
  • For a more authentic touch, use Provolone del Monaco DOP if available.
  • Store leftovers for up to 2 days and reheat in a skillet with a splash of pasta water, never in the microwave.
  • The key technique is the mantecatura—the final off-heat stirring that gives the sauce its silky, creamy texture without cream.