Spaghetti alla Nerano is the ultimate fusion of simplicity and elegance. This classic Italian pasta dish combines golden-fried zucchini with rich parmesan cheese, creating a velvety sauce that coats each strand of spaghetti beautifully. The freshness of basil adds a vibrant touch, enhancing the natural sweetness of the zucchini. What makes this dish truly special is its balance of flavors nutty, creamy, and slightly sweet with just the right hint of saltiness. A staple from the Amalfi Coast, Spaghetti alla Nerano is perfect for a cozy dinner at home or a sophisticated Italian feast. Pair it with a crisp glass of Pinot Grigio for the ultimate dining experience!
Full Recipe:
Ingredients:
- 6 medium zucchini (thinly sliced, about 2 ½ pounds)
- ½ quart sunflower oil (or vegetable oil, about 2 cups)
- 1 cup chopped fresh basil
- Kosher salt (to taste)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 1 pound spaghetti
- 2 cups grated parmesan cheese
Directions:
- Add sunflower oil to a large pot and heat over medium-high heat.
- Fry the zucchini slices in the hot oil until golden brown, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
- Toss the fried zucchini with chopped basil, salt to taste, and a drizzle of olive oil.
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve 2 cups of the pasta water before draining.
- In a large skillet over medium-low heat, toss the cooked pasta with the fried zucchini, gradually adding the reserved pasta water until the sauce reaches a creamy consistency.
- Add the parmesan cheese and continue tossing until the pasta is well coated and the sauce is silky and rich.
- Drizzle with additional olive oil, adjust seasoning with salt if needed, and serve with extra parmesan on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 1100 kcal | Servings: 4 servings
The History of Spaghetti alla Nerano
This dish traces its origins back to 1952 when Maria Grazia, the owner of a small trattoria in Nerano, first served it to her patrons. Over the years, the exact details of her original recipe have remained a closely guarded secret, adding an air of mystery to its already enchanting reputation. However, what is clear is that the heart of this dish lies in its simplicity and careful technique.
The defining characteristic of Spaghetti alla Nerano is the frying of zucchini, which enhances its natural sweetness and introduces a depth of flavor that steaming or sautéing simply cannot achieve. This technique, combined with high-quality cheese, olive oil, and pasta water, creates a smooth, velvety sauce without the need for heavy cream.
What Makes This Dish Unique?
Unlike many pasta dishes that rely on a complex mix of ingredients or sauces, Spaghetti alla Nerano proves that less is more. Its uniqueness lies in the way the zucchini interacts with the cheese and pasta water to create an emulsified sauce that coats the spaghetti perfectly. The texture is light yet indulgent, and each bite delivers a rich, savory taste balanced by the subtle freshness of basil.
Another defining factor is the choice of cheese. Traditionally, the dish is made with Provolone del Monaco, a semi-aged cheese with a slightly sharp and nutty flavor. However, since this variety is not always readily available outside of Italy, many recipes substitute it with parmesan or caciocavallo cheese, both of which provide a similar depth of flavor.
Additionally, while some pasta dishes require butter or cream to achieve their signature richness, Spaghetti alla Nerano relies solely on olive oil and pasta water. This not only keeps the dish light but also enhances the overall Mediterranean profile, making it a healthier alternative to heavier cream-based pastas.
The Art of Perfecting Spaghetti alla Nerano
Achieving the ideal texture and consistency in Spaghetti alla Nerano requires a few key techniques. First and foremost, frying the zucchini correctly is crucial. The slices should be golden brown, not overly crisp, to ensure they release their natural sweetness and integrate seamlessly into the sauce. Some chefs recommend allowing the fried zucchini to rest for a few hours or even overnight, as this helps develop a deeper, richer flavor when mixed with the pasta.
Another essential step is saving the pasta water. This starchy liquid is the secret to achieving the signature creamy sauce without adding extra fats. As the hot pasta is tossed with the fried zucchini and cheese, the starches in the pasta water emulsify with the melted cheese, creating a silky coating that clings to every strand of spaghetti.
Finally, while traditional recipes do not include garlic or onions, some variations incorporate them to add a hint of sweetness and umami depth. Similarly, a light sprinkle of crushed red pepper flakes can enhance the dish with a subtle heat that complements the richness of the cheese and zucchini.
Pairing Spaghetti alla Nerano with the Perfect Wine
As with most Italian dishes, the right wine pairing can elevate the flavors of Spaghetti alla Nerano to new heights. Due to its creamy yet delicate nature, this pasta pairs beautifully with light, crisp white wines that balance the richness of the cheese without overpowering the dish.
Some excellent choices include:
- Pinot Grigio – A refreshing Italian white wine with citrusy undertones that complement the dish’s creamy texture.
- Sauvignon Blanc – Offers a slightly herbaceous note that pairs well with the basil and zucchini.
- Vermentino – A Mediterranean white wine with floral and fruity notes that enhance the sweetness of the fried zucchini.
- Prosecco – A bubbly option that cuts through the richness while adding an elegant touch to the meal.
If you prefer red wine, opt for a light-bodied Italian red such as Chianti or Barbera, both of which provide enough acidity to balance the creaminess of the dish without overwhelming its delicate flavors.
The Versatility of Spaghetti alla Nerano
One of the best things about Spaghetti alla Nerano is its adaptability. While the classic version is perfect as is, there are several ways to customize it to suit different tastes and dietary preferences.
Variations:
- Gluten-Free Version – Simply swap out traditional spaghetti for gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Vegan Option – Use a high-quality plant-based cheese alternative or a mix of nutritional yeast and cashew cream to mimic the creamy consistency.
- Extra Vegetables – While zucchini is the star, you can enhance the dish by adding yellow squash, mushrooms, or roasted cherry tomatoes for additional flavor and color.
- Protein Boost – Although traditionally vegetarian, adding grilled shrimp, pan-seared chicken, or even crispy pancetta can introduce another layer of richness.
Conclusion:
Spaghetti alla Nerano is a testament to the beauty of simplicity in Italian cooking. With just a few high-quality ingredients and the right technique, this dish delivers an unforgettable culinary experience. Whether enjoyed as a quick weeknight meal or as part of an elegant Italian-inspired dinner, its creamy, delicate flavors are sure to impress.
By mastering this dish, you are not only recreating a classic but also celebrating the rich history and traditions of Italian cuisine. So, the next time you’re craving something comforting yet sophisticated, let Spaghetti alla Nerano transport you to the sunny shores of the Amalfi Coast one delicious bite at a time.