The Spaghetti alla Nerano is a pasta dish made with zucchini and cheese, typical of the namesake town on the Amalfi Coast. The original recipe is closely guarded by its creator, a restaurateur from the small bay of Nerano. Of course, as happens with all traditional dishes and in the absence of the real recipe, everyone makes it with some variations. The recipe I propose below is the result of my personal research, carried out along the Amalfi Coast. There are three undisputed protagonists of this recipe: the zucchini which must be fresh, thinly sliced, and fried in extra virgin olive oil; the spaghetti, wheat and rough so the cream blends perfectly (beware of other pasta shapes); the cheeses, especially Provolone del Monaco, Parmesan, and/or Pecorino, to get a delicious cream to season the pasta. The specialty of this pasta lies in the simplicity of the ingredients used, which combined together create a creamy first course with an unmistakable flavor!
Also try the Pizza alla Nerano
For other traditional recipes, check out the collection First Courses of Italian Cuisine
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 7 oz Pasta
- 10.5 oz Zucchini
- to taste Basil
- 1 oz Provolone del Monaco
- 1 oz Parmesan cheese
- 1 tbsp grated Pecorino
- 1 clove Garlic
- to taste Extra virgin olive oil
- to taste Salt and pepper
Tools
- Mandoline
Preparation
To make Spaghetti alla Nerano, wash and trim the zucchini, slice them into thin rounds. Then fry them in plenty of hot extra virgin olive oil.
When the zucchini are golden, drain them and place them on paper towels. Then salt them and add hand-torn basil leaves.
In a bowl, combine the three cheeses: grate the Parmesan and the provolone.
Cook the spaghetti in plenty of salted boiling water. Drain it al dente, about 6 minutes of cooking.
In a pot, pour two tablespoons of oil in which the zucchini were fried and add the garlic. Lightly brown the garlic, then remove it and add the zucchini. Incorporate a ladle of pasta cooking water and cook for two minutes, then turn off the heat.
Drain the spaghetti and add them to the pan with the zucchini. Add another ladle of pasta cooking water and cook for about 3 more minutes, stirring and blending.
Remove from heat and incorporate the cheeses and more basil leaves; stir until the cheeses are melted and a cream is formed: if necessary, add more cooking water.
Serve with a sprinkle of pepper and enjoy your meal!
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