Spaghetti alla Nerano (Zucchini and Provolone Pasta from Nerano)

The pasta that made the Amalfi Coast famous — spaghetti with fried zucchini, melted Provolone del Monaco, and a creamy, golden sauce that tastes like summer in a bowl.

Amount	Ingredient
320 g (12 oz)	Spaghetti
4	Medium zucchini (about 700 g / 1½ lb)
200 g (7 oz)	Provolone del Monaco or aged Provolone, grated
80 g (¾ cup)	Parmigiano-Reggiano, grated
1	Garlic clove, whole (to flavor the oil)
Extra-virgin olive oil	For frying (about 200 ml)
10	Fresh basil leaves, torn
Salt & black pepper	To taste

Spaghetti alla Nerano comes from the tiny fishing village of Nerano, on the Sorrento Peninsula, where the azure water of the Bay of Ieranto meets the rugged cliffs of the Amalfi Coast. This is the dish that La Capannina restaurant has been perfecting since the 1950s — thin spaghetti tossed with thin rounds of zucchini fried to golden perfection, melted Provolone del Monaco (a semi-hard aged cheese from the nearby Lattari Mountains), and a final gloss of Parmigiano and fresh basil. The genius of the dish is that the zucchini, fried in olive oil, softens and releases its essence into the cheese, creating a sauce that's simultaneously rich and fresh, creamy and bright. The zucchini should be sliced paper-thin, fried in batches until golden and crisp-edged, then tossed with the hot pasta and grated cheese — the residual heat works its magic, the cheese melts, the zucchini collapses, and the whole thing becomes a symphony of textures.

> The secret is Provolone del Monaco or a good aged Provolone — not the mild, rubbery stuff. If unavailable, a 50/50 mix of aged provolone and pecorino works. And fry the zucchini in olive oil, not seed oil; the flavor matters.

📋 Preparation

1. Slice the zucchini — cut them into thin rounds, about 2-3 mm thick. Place them in a colander, sprinkle with salt, and let drain for 15 minutes.

1. Fry the zucchini — pat the zucchini dry with paper towels (important — wet zucchini splatters). Heat olive oil in a large skillet with the whole garlic clove. Fry the zucchini in batches over medium-high heat until golden on both sides, about 3-4 minutes per batch. Drain on paper towels.

1. Cook the pasta — boil the spaghetti in salted water until al dente. Reserve 1½ cups of pasta water.

1. Combine — remove the garlic clove from the oil. Add about ½ cup of pasta water to the skillet and bring to a simmer. Add the fried zucchini and most of the Provolone. Stir until the cheese melts into a creamy sauce.

1. Toss — add the drained spaghetti and toss vigorously, adding pasta water as needed to keep the sauce loose and creamy.

1. Finish — remove from heat, add the Parmigiano and basil, and toss one last time. Serve immediately with remaining Provolone on top.

👨‍🍳 Chef's Tips

• Aged Provolone is essential. The younger, milder version won't melt properly or give the right flavor. Look for "Provolone del Monaco" if you can find it.
• Don't overcrowd the pan when frying. Fry zucchini in a single layer per batch — overcrowded zucchini steam instead of fry.
• The garlic is for flavor only. It's removed before serving — the ghost of garlic in the oil is enough.
• Pasta water is key. The starchy water helps emulsify the cheese and zucchini into a creamy sauce.

🍷 Wine Pairing

A crisp Greco di Tufo or Fiano di Avellino from Campania — both have the minerality and body to match the richness.

🏷️ Search Tags

`Nerano` `zucchini pasta` `Provolone del Monaco` `Amalfi Coast` `Campania` `summer pasta` `Italian classic`

📸 Photo Reference

(Photo: vol1_508.jpg)

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.