Spaghetti alla Nerano (Creamy Zucchini Pasta) Recipe
Spaghetti alla Nerano is a traditional Italian pasta dish featuring tender, golden-fried zucchini combined with creamy melted provolone and Parmesan cheeses. The zucchini is sautéed in olive oil with garlic and fresh basil to infuse flavor, then tossed with al dente spaghetti and a luscious cheese sauce made creamy by reserved pasta water. This quick and simple recipe results in a silky, comforting pasta perfect for a light yet indulgent meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 6 oz / 160 g spaghetti pasta
Vegetables and Herbs
- 16 oz / 450 g zucchini (about 2 large zucchini)
- 1 large garlic clove
- Handful of fresh basil leaves
Cheeses
- 2 oz / 60 g provolone cheese (or provolone del monaco)
- 1/4 cup freshly grated Parmigiano Reggiano / Parmesan cheese
Other
- 3–4 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Zucchini: Slice the zucchini into thin, even circles. Using a mandoline slicer is helpful to achieve uniform thickness which ensures even cooking.
- Infuse the Olive Oil: Heat the olive oil in a saucepan over medium heat. Add the whole garlic clove and allow it to slowly sizzle in the oil to infuse the flavor, carefully avoiding burning the garlic.
- Fry the Zucchini: Add the sliced zucchini to the pan over medium-high heat. If necessary, fry them in batches to avoid overcrowding. Cook each side for a few minutes until the zucchini pieces turn a beautiful golden brown.
- Drain and Season Zucchini: Use a slotted spoon to remove the fried zucchini and place them on a paper towel-lined plate to absorb excess oil. While hot, tear over the fresh basil leaves and season with salt and black pepper to taste.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Before draining, reserve some of the pasta cooking water to use later in the sauce.
- Grate the Cheeses: While the pasta cooks, finely grate the provolone and Parmesan cheeses so they are ready to be added to the pasta.
- Combine Pasta and Zucchini: In the same saucepan used for frying, heat 1 tablespoon of olive oil or use the residual oil. Add the cooked pasta, a ladle of reserved pasta water, half the grated provolone, and the fried zucchini (set aside some zucchini for garnish).
- Create Creamy Sauce: Turn off the heat and stir continuously to melt the cheese. Gradually add more pasta water as needed while stirring and tossing the pasta until the cheese emulsifies into a silky, creamy sauce.
- Finish with Cheeses and Basil: Add the remaining provolone, Parmesan, and a few extra basil leaves to the pasta. Continue tossing and adding small amounts of pasta water to keep the sauce smooth and creamy.
- Serve: Plate the pasta and garnish with the reserved fried zucchini and an optional sprinkle of Parmesan. Serve immediately and enjoy your flavorful Spaghetti alla Nerano.
Notes
- Using a mandoline slicer helps achieve consistent zucchini slices for even frying.
- Be careful not to burn the garlic while infusing the olive oil; remove it if it starts browning too quickly.
- Reserve pasta water to adjust the creaminess of the sauce and help the cheese emulsify.
- Provolone del Monaco cheese is traditional for this recipe but regular provolone works well as a substitute.
- Frying the zucchini in batches prevents soggy results and ensures they crisp nicely.
- This dish is best served immediately as the creamy sauce can thicken upon standing.
Keywords: Spaghetti alla Nerano, creamy zucchini pasta, Italian pasta recipe, provolone cheese pasta, easy Italian dinner, fried zucchini pasta
