Creamy Spaghetti alla Nerano is a traditional first course from Campania, originating from the small coastal locality of Nerano, on the Sorrento peninsula. This recipe combines the simplicity of ingredients with the richness of Mediterranean flavors, creating a creamy and irresistible dish. The main ingredients are zucchini, pasta, and Provolone del Monaco, a typical cheese from the area, which together create a creamy sauce that envelops the spaghetti. The secret of its goodness lies in the perfect creaming of the pasta, which results in a velvety texture and unique taste.
Before proceeding with the step-by-step recipe for creamy spaghetti alla Nerano, here are some recipes that might interest you.
Also, remember that on my Instagram, if you follow me, you can find this VIDEO recipe and many others, just click FOLLOW HERE. You can also find me on Facebook HERE.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 21 oz zucchini
- 12.7 oz spaghetti
- 4.2 oz PROVOLONE DEL MONACO
- 1.8 oz PARMIGIANO REGGIANO
- 1 clove garlic
- 1 bunch basil
- to taste EXTRA VIRGIN OLIVE OIL
- to taste salt
- to taste pepper
- 26.5 oz extra virgin olive oil (FOR FRYING)
Steps
To make creamy spaghetti alla Nerano, rinse the zucchini under running water and remove the two ends, then thinly slice into rounds.
Heat the olive oil in a pan, divide the zucchini into three parts and fry one part at a time immersed in oil until they are slightly golden, about 10 minutes.
Once cooked, remove the fried zucchini and place them on absorbent paper to remove the excess oil. Continue this way until all the zucchini are done.
Add a pinch of salt, a sprinkle of pepper, and 5 torn basil leaves to the fried zucchini, mix.
In the meantime, cook the spaghetti and grate the Provolone del Monaco and the Parmigiano Reggiano.
In a pan, sauté a clove of garlic with a dash of olive oil, add the previously fried zucchini and a ladle of pasta cooking water, this step is necessary to rehydrate the zucchini so they won’t be dry.
When the spaghetti is halfway cooked, transfer it to the pan with the zucchini.
Gradually add the water to finish cooking the spaghetti.
Once cooked, and with the heat off, add the provolone, mix, and toss the spaghetti to melt it, if necessary add a bit more cooking water.
At this point, add the Parmigiano, continue to mix until the spaghetti is very creamy.
Add a few more basil leaves to complete and serve your creamy spaghetti alla Nerano hot!
Storage
It is recommended to consume the creamy spaghetti alla Nerano immediately.
FAQ (Questions and Answers)
Spaghetti alla Nerano without Provolone del Monaco?
If you cannot get Provolone del Monaco, do not worry, you can still make your spaghetti alla Nerano WITHOUT PROVOLONE DEL MONACO by using another good spicy provolone or a well-aged caciocavallo.