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Spaghetti Alla Nerano Recipe

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3.8 from 2 reviews

Spaghetti Alla Nerano is a classic Italian pasta dish from the Amalfi coast featuring golden fried zucchini combined with melted provolone cheese and fresh basil, creating a creamy, flavorful sauce that coats perfectly al dente spaghetti.

  • Total Time: 1 hour
  • Yield: 2 servings

Ingredients

Pasta

  • 200 grams spaghetti

Vegetables

  • 4 medium zucchini
  • 12 basil leaves
  • 2 garlic cloves (whole)

Cheese

  • 1 cup (75 grams) provolone del monaco, grated (scant cup)

Oils & Seasoning

  • Olive oil for frying (about 2 inches deep in pan)
  • 2 tablespoons olive oil for cooking sauce
  • Salt to taste

Instructions

  1. Slice Zucchini: Cut the zucchini into approximately 5 mm thick rounds using a knife or mandolin, resulting in about 7 cups of sliced zucchini.
  2. Fry the Zucchini: Heat about 2 inches of olive oil in a large frying pan until hot. Fry the zucchini slices in batches if needed, to avoid overcrowding, for 8-10 minutes or until golden brown; frying time can extend up to 15 minutes depending on pan size and quantity.
  3. Drain and Season Zucchini: Remove fried zucchini and place on paper towel-lined plate or baking sheet to absorb excess oil. Lightly salt and toss with a few basil leaves. Reserve some fried zucchini slices to garnish the final dish.
  4. Cook Pasta: Bring a large pot of salted water to a boil and cook spaghetti until just before al dente as it will finish cooking in the sauce.
  5. Prepare Sauce Base: In a pan over medium heat, warm 2 tablespoons olive oil and add the whole garlic cloves. When garlic starts sizzling, stir in the fried zucchini and heat through for about 1 minute.
  6. Add Pasta Water and Remove Garlic: Add a splash of pasta water to the pan, then remove the garlic cloves.
  7. Combine Pasta and Sauce: Drain pasta and add it to the pan with zucchini. Add additional pasta water as needed. Mix thoroughly with tongs to blend flavors.
  8. Add Cheese and Basil: Stir in grated provolone del monaco and basil leaves. Continue mixing with tongs until the cheese melts and forms a creamy sauce coating the spaghetti.
  9. Finish and Serve: Top pasta with reserved fried zucchini pieces and extra fresh basil. Plate and enjoy your Spaghetti Alla Nerano.

Notes

  • Use a mandolin for uniform zucchini slices for even frying.
  • Work in batches when frying zucchini to maintain oil temperature and ensure proper browning.
  • Keeps reserved zucchini pieces separate to garnish for added texture and presentation.
  • The pasta should be slightly undercooked before adding to the sauce to finish cooking perfectly in the creamy mixture.
  • Provolone del Monaco cheese can be substituted with other sharp melting cheeses if unavailable but authenticity is best preserved with provolone.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://dishiary.com/spaghetti-alla-nerano-recipe/