Authentic Spaghetti alla Nerano – Classic Italian Pasta

There’s something magical about a dish that tastes like sunshine and sea breezes, isn’t there? The first time I tried Spaghetti alla Nerano, I was sitting at a tiny trattoria on the Amalfi Coast, the kind of place where the pasta is as golden as the late afternoon light. The simplicity of it—creamy, fragrant, with just a handful of ingredients—made me fall in love instantly. Now, I recreate that memory in my own kitchen, and today, I’m sharing the secrets to making this classic Italian pasta at home.

Ingredients You’ll Need

This dish is all about quality ingredients, so don’t skimp—every element shines here!

• Spaghetti (400g): The classic choice, but any long pasta will do. Look for bronze-cut for the best sauce cling.
• Zucchini (4 medium): Fresh, firm, and ideally organic. Their sweetness is key!
• Parmigiano-Reggiano (1 cup, grated): The real deal—no pre-grated substitutes here.
• Provolone del Monaco (1/2 cup, grated): A smoky, melty cheese from Campania. If you can’t find it, aged provolone works too.
• Garlic (2 cloves): Thinly sliced for gentle infusion, not overpowering.
• Extra virgin olive oil: Use the good stuff—it’s the backbone of flavor.
• Basil leaves (a handful): Torn, not chopped, to release their perfume.
• Salt & pepper: To taste, but don’t be shy—cheese loves seasoning.

Step-by-Step: Crafting the Perfect Spaghetti alla Nerano

1. Prep the zucchini: Slice them into thin coins (about 1/8-inch thick). Heat a generous glug of olive oil in a large pan over medium heat, then fry the zucchini in batches until golden and slightly crisp. Don’t crowd the pan—patience here ensures caramelization, not steaming. Transfer to paper towels to drain.
2. Infuse the oil: In the same pan, add a fresh drizzle of oil and the garlic. Cook just until fragrant (30 seconds—no browning!). Remove from heat and stir in half the fried zucchini and a pinch of salt.
3. Cook the pasta: Boil the spaghetti in well-salted water until al dente. Reserve a cup of starchy pasta water before draining.
4. Bring it all together: Return the garlic-zucchini oil to low heat. Add the drained pasta, a splash of pasta water, and toss vigorously. Off the heat, stir in the cheeses, basil, and remaining zucchini. The sauce should be creamy, not clumpy—add more pasta water as needed.

Tip: Want that restaurant-level silkiness? Let the pasta rest for a minute after mixing—the cheese will melt into velvety perfection.

Pro Tips, Variations, and Substitutions

Making Spaghetti alla Nerano at home is easier than you might think, but a few pro tips can take it from good to bellissimo:

• Use the best zucchini you can find. Fresh, firm zucchini with vibrant green skin will give the best flavor and texture.
• Fry the zucchini in batches. Overcrowding the pan will steam them instead of crisping them up.
• Save some pasta water. The starchy liquid helps bind the sauce and creates a silky finish.

If you want to mix things up, here are some delicious variations:

• Add a protein: Grilled shrimp, crispy pancetta, or even a poached egg on top make it heartier.
• Swap the cheese: While Provolone del Monaco is traditional, a good-quality aged provolone or even Pecorino Romano works well.
• Make it spicy: A pinch of red pepper flakes adds a nice kick.

What to Serve With Spaghetti alla Nerano

This dish is a star on its own, but a few accompaniments can round out the meal:

• A crisp green salad with lemon vinaigrette to balance the richness.
• Garlic bread or focaccia for soaking up every last bit of sauce.
• A chilled white wine like Pinot Grigio or Vermentino.

Storage and Reheating Tips

Leftovers? No problem! Here’s how to keep your pasta tasting fresh:

• Store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of water or broth to revive the sauce.
• Avoid the microwave if possible—it can make the zucchini soggy.

Frequently Asked Questions

Can I use a different pasta shape?
Absolutely! While spaghetti is traditional, linguine, bucatini, or even rigatoni work well.

Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the fried zucchini and cheese sauce in advance, then toss with hot pasta when ready.

Is there a dairy-free alternative?
Try a plant-based provolone-style cheese or nutritional yeast for a similar umami flavor.

Can I bake the zucchini instead of frying?
Yes! Toss zucchini slices with olive oil, salt, and pepper, then roast at 400°F until golden for a lighter version.

A Taste of Summer on Your Plate

There’s something truly magical about Spaghetti alla Nerano—the way the crispy zucchini melds with the creamy cheese sauce, the simplicity of ingredients letting each flavor shine. It’s a dish that transports you straight to the Amalfi Coast, even if just for a moment. Whether you’re cooking for a crowd or treating yourself to a cozy night in, this pasta is sure to become a favorite. Buon appetito!