Description
Spaghetti alla Nerano is a creamy, comforting Italian pasta made with fried zucchini, fresh basil, and a blend of cheeses. It’s a simple yet luxurious dish rooted in the heart of the Amalfi Coast.
Ingredients
Scale
- 400 grams Spaghetti
- 4 medium Zucchini, thinly sliced
- 2 cloves Garlic, lightly smashed
- 1/2 cup Olive Oil
- A handful of Fresh Basil
- 3/4 cup Provolone del Monaco or Parmesan, grated
- Salt, to taste
- Freshly cracked Black Pepper
- 1 cup reserved Pasta Water (as needed)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Fry zucchini slices in batches until golden and slightly crisp. Set half aside for garnish and let the rest cool slightly.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente and reserve 1 cup of pasta water.
- Blend cooled zucchini with a few tablespoons of pasta water until smooth.
- Return the blended zucchini to skillet with garlic and a drizzle of olive oil. Heat gently.
- Add spaghetti and toss gently. Gradually add pasta water and grated cheese while stirring to create a creamy sauce.
- Season with salt and pepper. Stir in torn basil and garnish with reserved zucchini slices.
- Serve immediately topped with extra cheese and cracked black pepper.
Notes
- Fry zucchini in small batches to get them crispy, not soggy.
- Use hot pasta water to help the cheese melt smoothly.
- Grate cheese finely for better blending into the sauce.
- Add chili flakes if you want a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 5g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 18mg