Spaghetti alla Nerano

Nutrition · per serving

Steps

1. 1

   Bring a large pot of well-salted water to a boil. While it heats, slice the zucchini into very thin rounds, grate the aged provolone or caciocavallo and Parmigiano-Reggiano, tear the basil, and finely grate the lemon zest. Very thin zucchini is key here, it fries evenly and melts more readily into the sauce.

   450 g, sliced into very thin rounds zucchini120 g, finely grated aged provolone or caciocavallo30 g, finely grated Parmigiano-Reggiano12 g, leaves torn, plus a few small leaves for serving fresh basil1 teaspoon, finely grated lemon zest
2. 2

   Heat the extra-virgin olive oil in a wide sauté pan over medium heat. Add the garlic and let it gently infuse for 1 to 2 minutes without browning. Remove the garlic once fragrant so it perfumes the oil without turning bitter.

   90 ml, plus 1 tablespoon for finishing extra-virgin olive oil1 clove, lightly crushed garlic
3. 3

   Fry the zucchini in batches in the infused oil until lightly golden at the edges and tender, about 4 to 5 minutes per batch. Season each batch lightly with fine sea salt. Do not overcrowd the pan, or the zucchini will steam instead of fry. Transfer the cooked zucchini to a plate as you go.

   450 g, sliced into very thin rounds zucchinito taste fine sea salt
4. 4

   Return all the zucchini to the pan and add most of the basil and the freshly ground black pepper. Toss briefly over low heat just until fragrant. The basil should soften, not blacken.

   12 g, leaves torn, plus a few small leaves for serving fresh basil1 teaspoon, plus more to taste freshly ground black pepper
5. 5

   Cook the spaghetti in the boiling water until just shy of al dente, usually 1 to 2 minutes less than the packet suggests. Before draining, reserve the hot pasta water. That starchy water is essential for a glossy, silky finish.

   180 g spaghetti180 to 240 ml reserved hot pasta water
6. 6

   Lower the heat under the zucchini pan to very low. Add the drained spaghetti and a first splash of the reserved hot pasta water, then toss well so the zucchini starts to coat the pasta.

   180 g spaghetti180 to 240 ml reserved hot pasta water
7. 7

   Take the pan off the heat. Add the aged provolone or caciocavallo and Parmigiano-Reggiano a little at a time, tossing constantly and adding more reserved hot pasta water as needed until the cheese melts into a smooth, creamy emulsion. If the pan is too hot, the cheese can clump, so build the sauce gradually.

   120 g, finely grated aged provolone or caciocavallo30 g, finely grated Parmigiano-Reggiano180 to 240 ml reserved hot pasta water
8. 8

   Add the lemon zest and 1 tablespoon of extra-virgin olive oil. Toss again, taste, and adjust with more fine sea salt and black pepper if needed. The finished pasta should look fluid and glossy, not tight or dry.

   1 teaspoon, finely grated lemon zest90 ml, plus 1 tablespoon for finishing extra-virgin olive oilto taste fine sea salt1 teaspoon, plus more to taste freshly ground black pepper
9. 9

   Twirl the pasta into warm bowls, top with the remaining basil, and serve immediately. For the best texture on camera and at the table, plate it while the sauce is still loose and glossy.

   12 g, leaves torn, plus a few small leaves for serving fresh basil

Origin & History

Spaghetti alla Nerano comes from the Amalfi Coast area of Campania, especially the village of Nerano near Sorrento. The dish is celebrated for turning humble zucchini, pasta, and local cheese into something unexpectedly luxurious, and it has become one of southern Italy's most beloved summer pasta dishes.