This Spaghetti alla Nerano recipe will transport you straight to the Amalfi coast in Italy. It’s crazy delicious and so full of flavor made with golden fried zucchini, cheese, and has a light creamy sauce, without any cream.
If you haven't had a taste of Spaghetti alla Nerano before, then you're in for a treat!
I first tasted it a few years ago when I traveled to Sorrento and the Amalfi Coast where it was on almost every menu. Of course I gave it a go, and WOW was I surprised! The spaghetti is lusciously creamy, yet it doesn't have any cream.
The pasta is also filled with slices of fried zucchini that are golden brown, soft and creamy themselves. I know zucchini pasta might sound simple, but it's jam packed with flavor and you want more with each bite! I've seen some recipes add butter to the dish, but to be honest it really doesn't need it, and it's not added in authentic Italian recipes.
I ordered it again the next day from a different restaurant, and the dish still wowed me. I've been making this zucchini pasta at home ever since, and its now a regular dish I love to eat as it's right down my ally. I mean...I love zucchini, I love pasta, and I love creamy sauces that don't have any cream. Once you make it, you'll know what I mean 😊
Spaghetti alla Nerano is also perfect when its zucchini season and you have so many zucchini to use up. Some other creamy pasta dishes I've shared without cream are my creamy orzo pasta, spicy vodka pasta and lemon orzo.
The secret ingredient to making this zucchini pasta recipe so creamy, is a special cheese that is tossed with pasta water making the perfect consistency. It's Provolone del Monaco, which is from the Campania region in Italy, in the province of Naples. It's a semi hard cheese that is buttery soft and creamy. If you can't find this cheese, don't worry. You can make Spaghetti alla Nerano using regular provolone cheese, or caciocavallo cheese, both have a similar creamy texture.
Some other authentic Italian recipes from this region are my limoncello recipe which you can then make a limoncello spritz and limoncello tiramisu 🍋🍋🍋
Table of Contents
What makes this recipe special
- Quick & Easy: With simple steps and only a handful of ingredients to make it
- Authentic Flavor: Close your eyes and you'll feel like you're enjoying a piece of Italy on the Amalfi coast with each bite
- Crazy Delicious: The combination of fried zucchini and two cheeses makes it creamy and cozy
- Vegetarian: It's a naturally vegetarian dish so everyone can enjoy it
How Spaghetti alla Nerano became popular
You may have heard of this dish referred to as Staley Tucci’s zucchini pasta. It was featured on his tv show searching for Italy. In one episode, the actor Stanley Tucci visited a restaurant Lo Scoglio in the small town Nerano, and said it was the best thing he had ever eaten!. This made the dish popular and known worldwide.
A restaurant called Maria Grazia in Nerano invented it, which is how the pasta got its name. It's a small fishing town between Sorrento and the Amalfi Coast. But don't worry, if you can't travel to Italy, this recipe will transport you straight there 😊
Ingredients and Substitutions
- Spaghetti is the traditional pasta to use as it holds the light, creamy sauce well. You can substitute with linguine or any long pasta noodles if you don't have spaghetti
- Zucchini is of course the star of the show and are actually one of my favorite vegetables. When frying the sliced zucchini, it becomes soft and sweet and melts into the sauce
- Provolone cheese, specifically, Provolone del Monaco is in the authentic recipe. If you can’t find it, regular provolone is great and what I used today, or caciocavallo cheese is the next best thing. You can also make it solely with parmesan cheese, but it won't be as creamy
- Parmigiano Reggiano aka parmesan cheese, adds another layer of depth with salty goodness
- Fresh basil leaves adds a fragrant, fresh note that balances the richness of the cheese. The recipe tears basil on top of the cooked zucchini to infuse it with the gradual heat
- Basil tears on top of the cooked zucchini to infuse it with the gradual heat.
- Garlic infuses the oil but you then discard it, because the dish shouldn’t have a strong garlicky flavor that can overpower it
- Extra virgin olive oil is for frying the zucchini. You don't want to deep fry them, but just on medium - high heat. Sunflower oil is also a popular choice
How to make Spaghetti alla Nerano
This pasta packs a punch of flavor and comes together in no time at all. Follow my simple steps below.
Slice zucchini into similar thin circles
Add olive oil to a pan over medium heat with a whole garlic clove. Slowly infuse the oil, don't let it burn
Add the zucchini and pan fry over medium-high heat (work in batches if needed). Fry for a few minutes on each side, flipping when needed for a golden brown color
Remove zucchini with a slotted spoon and put on a plate with paper towels to remove excess oil. Then immediately tear over basil leaves on top and season with salt and pepper
Cook pasta in a large pot of boiling salted water. Drain when its still al dente and save some pasta cooking water
While the pasta is cooking, finely grate both cheeses
In the same pan, heat 1 tablespoon of olive oil or use the residual oil from frying the zucchini. Add the pasta, a ladle of pasta water, half of the grated provolone cheese and the zucchini (save some zucchini for garnish)
Turn off the heat and continuously stir the pasta so that the cheese melts. If needed, slowly add more pasta water to create the creamy sauce
Once the cheese has melted, add the remaining provolone and the parmesan cheese with a few fresh basil leaves. Add more pasta water as needed and continuously stir and toss the pasta until it becomes creamy
Serve with the saved zucchini on top and a sprinkle of parmesan and enjoy!
Tips and Tricks
- Slice zucchini into thin circles the same size, this ensures it cooks evenly and quickly becomes golden brown without being too greasy. You can also use a mandoline
- Fry zucchini in batches if needed, so you don’t overcrowd the pan
- Don't overcook the pasta and ensure its still al dente as it will finish cooking in the sauce
- Make sure to save pasta cooking water. The reserved pasta water helps create a creamy sauce when mixing everything together
- Stir in the cheese off the heat in stages, this prevents the cheese from becoming gluggy, giving you a smooth, creamy sauce. Keep adding pasta water slowly as needed, as you keep tossing the pasta. In Italian, “mantecare” refers to the technique that emulsifies the sauce, making it creamy without cream
Storage Instructions
- Store any leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently in a pan with a little water to bring back the creaminess. You can microwave, but it can dry out and lose its signature creaminess
- I don't recommend freezing this pasta dish
FAQs
The traditional cheese for this dish is Provolone del Monaco, but regular provolone or caciocavallo also work well as substitutes
The Maria Grazia restaurant in Nerano, established in 1901, invented this dish
It was featured on his tv show Searching for Italy, where he visited a restaurant Lo Scoglio in Nerano, and said it was the best thing his ever eaten!
Make sure you fry the zucchini in small batches over medium high heat, so it crisps up and doesn’t steam
Yes of course. I have tried it solely with parmesan and it still tastes great, however its not as creamy as the authentic dish
More Authentic Italian
More Pasta Recipes
Looking for other recipes like this? Try these:
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Spaghetti alla Nerano (Creamy Zucchini Pasta)
Video
Ingredients
- 6oz / 160g spaghetti pasta
- 16oz / 450g zucchini - approx 2 large zucchini
- 1 large garlic clove
- Handful of fresh basil leaves
- 2oz / 60g provolone cheese - or provolone del monaco
- ¼ cup parmigiano reggiano / parmesan cheese freshly grated
- 3-4 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Slice the zucchini into thin circles, approximately the same size. You can use a mandoline if easier
- Add the olive oil to a saucepan over medium heat, and add the whole garlic clove. Allow it to sizzle slowly to infuse the oil, but don't let it burn
- Carefully add the sliced zucchini and fry them over medium-high heat. If needed, you can also work in batches. Fry for a few minutes on each side, flipping when needed until they're a golden brown color
- Using a slotted spoon, remove the fried zucchini and place on a plate with paper towels to remove the excess oilWhile they're hot, tear over the basil leaves which will flavor the zucchini. Season with salt and pepper
- Boil the pasta in a large pot of water with salt, making sure to drain when its still al dente. Ensure to save some pasta cooking water
- While the pasta is boiling, finely grate both cheeses
- In the same saucepan, heat 1 tablespoon of olive oil (if you have residual oil from frying the zucchini, you can also use this)Add the cooked pasta, a ladle of pasta water, half of the grated provolone cheese, and the fried zucchini (saving some zucchini for garnish)
- Turn the heat off and continuously stir the pasta so that the cheese melts. Slowly add more pasta water as / when needed to create the creamy sauce
- Add the remaining provolone cheese, the grated parmesan, and a few more basil leaves. Keep adding more pasta water as needed, continuously stirring and tossing the pasta which will emulsify the sauce and become silky and creamyServe your delicious Spaghetti alla Nerano garnished with the saved zucchini and an optional sprinkle of parmesan and enjoy!
Cat says
This recipe was Delish & So easy to make ! Absolutely use high quality ingredients & garnish with Parm Regg ~ it adds a wonderful flavour . I will save this for sure 🙂
Ayeh Manfre says
So happy you tried it and loved it Cat 🙂
Liz says
Have been meaning to try this recipe for ages. Thanks Ayeh. It looks delicious
Ayeh Manfre says
You are so welcome! Enjoy 🙂
Tracy L says
Omg this is amazing!! Love the creamy sauce and fried zucchini combo. Perfecto!
Ayeh Manfre says
My fav combo too 🙂