Spaghetti alla Nerano

Spaghetti alla Nerano is a classic Italian pasta dish originating from the small coastal village of Nerano, near the Amalfi Coast in Campania. This simple yet flavorful dish is centered around fried zucchini (courgettes), Provolone del Monaco cheese, and basil, creating a creamy, summery sauce.

Background & History

• The dish was invented in the 1950s at Maria Grazia’s restaurant (now Ristorante Maria Grazia) in Nerano.
• It was reportedly created for a wealthy patron who loved zucchini, leading to the combination of fried zucchini with local cheese.
• Provolone del Monaco, a semi-hard smoked cheese from the Sorrento Peninsula, is traditional, but Provolone Valpadana or aged Pecorino can be substitutes.
• The dish gained fame when Sophia Loren (a nearby resident) declared it her favorite.

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Recipe: Spaghetti alla Nerano (4 servings)

Ingredients:

• 400g (14 oz) spaghetti (or another long pasta like linguine)
• 3-4 medium zucchini (courgettes), thinly sliced or julienned
• 150g (5 oz) Provolone del Monaco (or substitute with Provolone, aged Pecorino, or a mix of Parmesan and mild cheddar)
• 1-2 cloves garlic, lightly crushed
• A handful of fresh basil leaves
• Extra-virgin olive oil (for frying and dressing)
• Salt and pepper to taste
• (Optional) A splash of pasta water for creaminess

Instructions:

1. Fry the Zucchini:

• Heat plenty of olive oil in a pan (enough for shallow frying).
• Fry the zucchini in batches until golden and slightly crispy. Remove and drain on paper towels. Lightly salt them while hot.

1. Cook the Pasta:

• Boil the spaghetti in well-salted water until al dente. Reserve ½ cup of pasta water before draining.

1. Prepare the Sauce:

• In a large pan, sauté the garlic in a little olive oil until fragrant, then remove the garlic.
• Add the fried zucchini and toss gently.
• Add the drained pasta and mix well.
• Gradually add grated Provolone del Monaco, stirring until it melts into a creamy sauce. Use a splash of pasta water if needed.

1. Finish & Serve:

• Tear in fresh basil leaves and adjust seasoning.
• Plate with extra zucchini, grated cheese, and a drizzle of olive oil.

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Tips for Authenticity:

• Fry the zucchini properly – They should be golden and slightly crispy for texture.
• Use the right cheese – Provolone del Monaco is key, but a mix of Parmigiano and a mild, melty cheese can work in a pinch.
• Keep it simple – No cream or butter is needed; the cheese and pasta water create the sauce.

This dish is a perfect taste of Amalfi Coast summer—light yet rich, with the sweetness of fried zucchini and the depth of aged cheese. Enjoy! 🌿🍝