Vegetarian, Italy
Spaghetti alla Nerano
Spaghetti alla Nerano is an Amalfi Coast pasta dish for 4 people, ready in 35 minutes, medium difficulty, around €2.20 per person. Fried golden zucchini melt with provolone and parmesan into a creamy sauce without a drop of cream. The key to success is frying the zucchini in two batches until deeply golden and adding the cheese off the heat.
I suggest spaghetti alla Nerano, a recipe from the Amalfi Coast where golden fried zucchini melt into a creamy sauce with cheese.
- Total time
- 35 min
- Difficulty
- Medium
- Cost per person
- €2.20
- Calories per person
- 810 kcalcalculated by Kiloach, your weight coach
- Season
- Summer
Spaghetti alla Nerano plays on a simple contrast, zucchini turned sweet and tender by frying against the salty pull of provolone and parmesan that melt into a sauce. There's no cream here, just pasta cooking water that binds everything into a silky texture. Fresh basil adds a bright note that lifts the dish without ever overpowering the zucchini.
This is a dish for a summer evening when zucchini are at their best and you have a bit of time, since frying in two batches takes attention. Mon Chou suggests it for a dinner between adults or a quiet Sunday night, less of a sure bet for kids who don't always love soft cooked zucchini. It's also a good choice when you want a vegetarian dish that doesn't feel like a last minute fallback.
The ingredients
Pantry
- Spaghettioften in the pantry 400 g
- Frying oiloften in the pantry 15 cl
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Fruits and vegetables
- Zucchini 800 g
- Fresh basil 1 sprigs
- Garlic 1 cloves
Dairy
- Mild provolone or provola cheese 100 g
- Grated parmesan 50 g
Allergens Gluten, Lactose
The step by step recipe
-
Cut the zucchini into thin rounds and fry them in small batches in hot oil until golden, then drain on paper towels. 15 min
Salt them after frying, not before, or they'll turn soft.
-
Pour a little of the frying oil into a large skillet, add the garlic and half the zucchini and lightly crush them.
Remove the garlic as soon as it colors, it's only there for flavor.
-
Cook the spaghetti in salted water, draining it three minutes before it's done and saving the cooking water. 8 min
The pasta finishes cooking in the skillet, soaking up the flavor.
-
Add the spaghetti to the skillet with a ladle of pasta water and the rest of the zucchini, stir over low heat.
Add more pasta water gradually, the sauce should turn silky.
-
Turn off the heat, add the provolone and parmesan while stirring briskly, then the basil.
Off the heat, the cheese melts into a cream instead of turning into a stretchy clump.
Our tips to get it right
- Pick firm, medium sized zucchini, they hold less water and fry up better.
- Grate the provolone and parmesan before you start, the cheese needs to melt fast once the pasta is off the heat.
- Keep more pasta water on hand than you think you'll need, it saves the sauce if it thickens too fast.
The variations
- Swap the provolone for mild scamorza if you can't find it, the result stays just as melty.
- For a faster version, cook the zucchini in a skillet with a little oil instead of deep frying, the flavor is less rich but the dish still works.
- Add a few toasted pine nuts at serving time for a bit of crunch.
What to serve it with
- A fresh tomato salad
- A glass of dry white wine
- Crusty bread for the sauce
Storage
Spaghetti alla Nerano keeps for 2 days in the refrigerator in a sealed container. It doesn't freeze well, the melted cheese turns grainy once thawed. Reheat gently in a skillet with a splash of water to bring back the creaminess.
Questions about this dish
Can you use a different cheese instead of provolone?
Yes, mild scamorza or well drained mozzarella both work. The key is choosing a cheese that melts into strings rather than clumps.
Why add the cheese off the heat?
Cheese added over direct heat tends to turn into a stretchy clump instead of a sauce. Off the heat, the residual warmth of the pasta is enough to melt it gently.
Can you fry the zucchini ahead of time?
Yes, fry them in the morning and keep them at room temperature on paper towels. Warm them briefly in a skillet before adding them to the pasta.
Why keep the pasta cooking water?
That water holds starch that binds the sauce and helps the cheese melt smoothly. Without it, the sauce stays dry and the cheese doesn't melt evenly.
How long does it take to make a plate of spaghetti alla Nerano?
Count 35 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a plate of spaghetti alla Nerano?
About 810 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a plate of spaghetti alla Nerano cost?
About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, lactose. Always check the labels of the products you buy.
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