Description
Spaghetti alla Nerano is a classic Italian pasta dish from the Amalfi Coast made with fried zucchini, fresh basil, and melted cheese that creates a naturally creamy sauce. Simple ingredients come together for an elegant and flavorful meal.
Ingredients
- 12 oz (340 g) spaghetti
- 3 medium zucchini, thinly sliced
- 1/2 cup extra virgin olive oil (for frying)
- 2 cloves garlic, lightly crushed
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1/2 cup grated Provolone del Monaco (or provolone)
- 1/4 cup fresh basil leaves, torn
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup reserved pasta cooking water (as needed)
Instructions
- Heat olive oil in a large skillet over medium heat. Fry the zucchini slices in batches until golden brown. Drain on paper towels and lightly salt. Let rest for at least 30 minutes for best flavor.
- Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 1/2 cup of pasta water before draining.
- In a large pan, sauté crushed garlic in a small amount of the zucchini oil until fragrant. Remove garlic.
- Add the fried zucchini to the pan and gently mash some of them to help create a creamy texture.
- Add drained spaghetti to the pan with zucchini. Toss over low heat.
- Gradually add grated Parmigiano-Reggiano and Provolone del Monaco, tossing continuously. Add reserved pasta water a little at a time to create a smooth, creamy sauce.
- Add torn basil leaves and season with salt and black pepper to taste.
- Serve immediately with extra grated cheese on top if desired.
Notes
- Letting the fried zucchini rest enhances the depth of flavor.
- Use good quality cheese for the authentic creamy texture.
- Avoid overheating once cheese is added to prevent clumping.
- Best served immediately while creamy and hot.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian