Sometimes you just need something warm and cheesy. This Spaghetti alla Nerano recipe brings the flavors of Italy to your table. It turns simple garden vegetables into a luxurious, silky dinner. Your family will love how fresh and comforting every bite feels.
Why You’ll Love This Spaghetti alla Nerano Recipe
This dish is perfect for warm summer evenings. It uses plenty of zucchini but feels very indulgent. You get a creamy texture without using any heavy cream. It is a great way to use your summer garden harvest. This meal is simple enough for a Tuesday but special enough for guests.
Simple Method
The process is very straightforward for any home cook. You fry the zucchini until they are golden and sweet. Then, you toss them with pasta and starchy water. The cheese melts into a velvety sauce effortlessly. Even if you are a beginner, you can master this classic dish.
Ingredients You’ll Need
Most of these items are pantry staples you already have. Fresh, seasonal produce makes the biggest difference here.
- 400g spaghetti (preferably Gragnano)
- 1kg zucchini, sliced into 2mm rounds
- 200g Provolone del Monaco, finely grated (or a 1:1 mix of Pecorino Romano and Parmigiano Reggiano)
- 500ml extra virgin olive oil (for frying)
- 2 cloves garlic, crushed
- 30g unsalted butter
- 15 fresh basil leaves, hand-torn
- Sea salt to taste
- Freshly cracked black pepper to taste
Step-by-Step Instructions
- Using a mandoline, slice the zucchini into uniform 2mm discs. Heat the extra virgin olive oil in a deep skillet to 170°C (340°F).
- Fry the zucchini in batches until they achieve a deep golden-brown color. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
- Optional Technical Step: Allow the fried zucchini to rest in a bowl for at least 1 hour (or refrigerated overnight) to soften and develop a concentrated flavor profile.
- Boil a large pot of water. Add salt until it tastes like the sea. Cook the spaghetti until it is 2 minutes shy of al dente.
- While the pasta cooks, place a large wide skillet over medium heat with 2 tablespoons of fresh olive oil. Sauté the crushed garlic until golden, then discard the garlic cloves.
- Add the rested zucchini to the skillet along with two ladles of starchy pasta cooking water. Use a wooden spoon to slightly break up some of the zucchini to help create a base for the emulsion.
- Transfer the undercooked spaghetti directly into the zucchini skillet using tongs. Toss vigorously over medium-high heat, adding more pasta water as needed, until the pasta is perfectly al dente and coated in a light zucchini-infused broth.
- Remove the skillet from the heat source entirely. This is critical to prevent the cheese from clumping.
- Add the butter, grated cheese, and half of the basil. Stir and toss rapidly (the ‘mantecatura’ process), adding splashes of pasta water as necessary until a thick, creamy sauce forms and clings to the noodles.
- Garnish with the remaining basil and a generous amount of black pepper. Serve immediately on warmed plates.
Best Ways to Enjoy It
Serve this pasta on warmed plates for the best experience. Add a simple green salad on the side. A glass of chilled white wine pairs perfectly with the cheese. It makes a lovely date night meal for two. Set the table and enjoy the summer sunset.
Storage & Reheating
Store any leftovers in an airtight container for two days. Reheat it gently in a skillet with a splash of water. This helps the sauce stay creamy and smooth. Avoid using the microwave if you can. The pasta is best enjoyed freshly made. This recipe does not freeze well.
Tips for Best Results
- Don’t skip the step of resting the fried zucchini.
- Avoid overheating the pan when adding the cheese.
- Use a mix of Parmesan and Pecorino if needed.
- Fry the zucchini a day early to save time.
- Add a handful of fresh summer herbs for brightness.
- Use starchy pasta water to bind the sauce.
- Always serve on warmed plates to keep it creamy.
Ways to Switch It Up
- Use gluten-free spaghetti for a wheat-free dinner.
- Add a pinch of red pepper flakes for heat.
- Swap the butter for a vegan alternative if desired.
- Use yellow squash for a colorful seasonal twist.
Quick Answers
Can I make this ahead of time?
You can fry the zucchini up to 24 hours early. This actually helps the flavor develop more deeply. Just assemble the pasta right before serving.
What if I don’t have a mandoline?
You can use a sharp knife to slice the zucchini. Just try to keep them as thin as possible. Even slices ensure they cook evenly.
Will my kids eat this?
Yes, the fried zucchini becomes very sweet and mild. The creamy cheese sauce is always a hit with picky eaters. It is a win for everyone.
I hope this sunshine-filled meal brings joy to your table. It is one of my favorite ways to celebrate summer evenings. Give it a try and let the flavors transport you.
— Alex
Ingredients
- 400 g spaghetti (preferably Gragnano)
- 1 kg zucchini , sliced into 2mm rounds
- 200 g Provolone del Monaco, finely grated (or a 1:1 mix of Pecorino Romano and Parmigiano Reggiano)
- 500 ml extra virgin olive oil (for frying)
- 2 cloves garlic , crushed
- 30 g unsalted butter
- 15 fresh basil leaves, hand-torn
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Using a mandoline, slice the zucchini into uniform 2mm discs. Heat the extra virgin olive oil in a deep skillet to 170°C (340°F).
- Fry the zucchini in batches until they achieve a deep golden-brown color. Remove with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
- Optional Technical Step: Allow the fried zucchini to rest in a bowl for at least 1 hour (or refrigerated overnight) to soften and develop a concentrated flavor profile.
- Boil a large pot of water. Add salt until it tastes like the sea. Cook the spaghetti until it is 2 minutes shy of al dente.
- While the pasta cooks, place a large wide skillet over medium heat with 2 tablespoons of fresh olive oil. Sauté the crushed garlic until golden, then discard the garlic cloves.
- Add the rested zucchini to the skillet along with two ladles of starchy pasta cooking water. Use a wooden spoon to slightly break up some of the zucchini to help create a base for the emulsion.
- Transfer the undercooked spaghetti directly into the zucchini skillet using tongs. Toss vigorously over medium-high heat, adding more pasta water as needed, until the pasta is perfectly al dente and coated in a light zucchini-infused broth.
- Remove the skillet from the heat source entirely. This is critical to prevent the cheese from clumping.
- Add the butter, grated cheese, and half of the basil. Stir and toss rapidly (the 'mantecatura' process), adding splashes of pasta water as necessary until a thick, creamy sauce forms and clings to the noodles.
- Garnish with the remaining basil and a generous amount of black pepper. Serve immediately on warmed plates.
