You might know Stanley Tucci from his documentary Searching for Italy, or maybe you’ve seen his take on Spaghetti alla Nerano. But in my family, the real authority is my mum, Graziella. So I gave her a mission. Not a simple one, either. Find the best Spaghetti alla Nerano recipe.
She didn’t just Google it and call it a day. No, no. She went full detective mode. Calling friends, watching Italian TV, digging through recipes from the region itself until she found the one. And trust me, when an Italian mum takes on a mission like that, you know the result is serious.
If you’ve tried my Fried Zucchini Pasta before, this is the version that goes even deeper into the authentic method.
This zucchini pasta is everything you want it to be. Simple, silky, and packed with flavour in a way that feels almost impossible for such humble ingredients. Fried zucchini, sweet provolone, sharp pecorino, fresh basil, and the magic of pasta water coming together to create a creamy sauce without a drop of cream.
If you want to learn the real secret behind it, follow along.
Watch: Authentic Spaghetti alla Nerano – Traditional Italian Pasta
This Spaghetti alla Nerano Recipe Turns Zucchini Into a Creamy Masterpiece
Vincenzo’s Plate Tips for Making Spaghetti alla Nerano Recipe
Double the Zucchini, Double the Flavor
Here’s the rule of thumb, always use double the amount of zucchini compared to pasta. So if you’re cooking 300g of spaghetti, you need 600g of zucchini.
Why? Because once you fry them, they shrink… a lot. What looks like a mountain at the start turns into something much smaller very quickly.
If you end up with leftovers, don’t worry. That’s not a problem, that’s a snack.
The Cheese That Makes or Breaks This Dish
In Nerano, they use a very specific local cheese called Provolone del Monaco. It’s what gives this dish its signature flavour, slightly sweet, a little sharp, and perfectly melty.
Now, unless you’re planning a trip to the Amalfi Coast tomorrow, don’t worry. Just use a good provolone dolce, the sweet version, and you’ll still get beautiful results.
Avoid anything pre-shredded or overly processed. And please do not replace it with mozzarella. It might look similar, but the flavour and texture are completely different.
Pecorino Is Not Optional
I know many people reach for Parmigiano automatically, but in this dish, pecorino is essential. Especially in Campania, pecorino brings a sharper, saltier, more powerful flavour that balances the sweetness of the zucchini and provolone perfectly.
Without it, the dish becomes flat.
Don’t Slice Too Thin
If you slice your zucchini too thin, they will disappear when frying. Cut them slightly thicker so they hold their shape. Remember, they reduce by about half once cooked, so give them something to work with.
EVOO vs Sunflower
Traditionally, zucchini for Nerano should be fried in extra virgin olive oil. Yes, I know, it’s expensive.
You can use sunflower oil if needed, but if you want that real Nerano flavour, EVOO is the way to go.
One important rule, never reuse olive oil after frying. Use it once and discard it. Sunflower oil can be reused, olive oil cannot.
Warm Cheese? Big Mistake
Always grate your provolone straight from the fridge. If it sits at room temperature, it becomes too soft and difficult to grate properly. You want clean, light shreds, not a sticky mess.
And please don’t even think about using pre-grated supermarket mozzarella. My mum would not be happy.
Layer Like a Pro
As soon as you fry the zucchini, don’t just pile them all together. Lay them in a single layer on paper towel, then add fresh basil on top. Cover with another sheet, then repeat with another layer.
This helps absorb excess oil while allowing the basil to release its aroma into the zucchini. It’s a small detail, but it makes a big difference in flavour.
Can I Make the Zucchini Ahead of Time?
Yes but only the night before. Fry the zucchini, layer them with basil as described above, cover the bowl and refrigerate overnight. The next day, simply cook the pasta and bring everything together fresh.
Some recipes suggest frying the zucchini up to five days ahead. We do not recommend this. The texture changes and you lose that gentle crispness that makes this dish what it is. Keep it to overnight at most, and if you can, make the dish fresh on the day for the best result.
Don’t Add Extra Salt
You’ll notice there’s no added salt in the Spaghetti alla Nerano sauce. That’s because pecorino already brings plenty of saltiness to the dish, and adding more can easily overpower everything. If you like, finish it with a light sprinkle of freshly cracked black pepper just before serving.
How to Serve Spaghetti alla Nerano
Spaghetti alla Nerano is best eaten the moment it leaves the pan. This is not a dish that waits.
Twirl it high onto a warm plate, making sure plenty of that creamy, golden sauce comes with it. Finish with a little extra pecorino grated over the top, a few torn basil leaves, and a crack of black pepper. That is all it needs.
If you want the full Italian experience, keep a piece of good bread nearby for scarpetta – that final, glorious moment of wiping the plate clean. Nothing should be left behind.
For wine, Vincenzo recommends a cold glass of Falanghina or Greco di Tufo – both from Campania, both perfect with the sweetness of the zucchini and the sharpness of the pecorino. If you cannot find either, a crisp Pinot Grigio will also work well.
This recipe is also featured in my debut cookbook, Authentic Italian, alongside 80+ classic and regional Italian dishes. It is a love letter from my family to yours – and everything you need to bring real Italian cooking into your home.
Spaghetti alla Nerano Recipe (Authentic Italian Zucchini Pasta)
Print Recipe
Equipment
- knife
- Chopping-board
- Grater
- Small plate
- 2 Large Frying pan
- fork
- Strainer
- Bowl lined with paper towels
- large pot
- Garlic crusher
- wooden spoon
- Tongs
- Mug
Ingredients
- 300 g / 10.6oz Spaghetti
- 600 g / 21.2oz Zucchini
- 200 g /7oz Provolone
- 1 garlic clove
- Pecorino Romano Cheese, as much as you like
- A fresh bunch of basil
- Extra Virgin Olive Oil, EVOO
Instructions
- Wash the zucchini, then remove the top and bottom. Slice them into rounds, not too thin and not too thick, about 3mm (1/8 inch) is perfect.
- Grate the provolone while it is still cold, then place it straight into the fridge. This will help it stay firm and easier to work with later.
- Heat oil in a frying pan to 150–160°C (300–320°F). Once ready, start frying the zucchini in batches. Turn them as they cook and fry until golden brown.
- Remove the zucchini using a strainer and place them on a bowl lined with kitchen paper, making sure to keep them in a single layer so they don’t become soggy.
- While the zucchini are still warm, break fresh basil leaves with your hands and scatter them over the top. Cover with kitchen paper, then add another layer of zucchini and repeat the process. Continue until all the zucchini is done. This helps absorb excess oil and infuses the zucchini with basil flavour.
- If you are cooking the next day, cover the bowl with plastic wrap and store it in the fridge overnight. If cooking the same day, simply leave the zucchini at room temperature while you prepare the pasta.
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the spaghetti according to the package instructions until al dente, stirring occasionally.
- Place a large frying pan on medium-low heat and add a generous amount of EVOO. Crush the garlic and add it to the pan. Let it cook gently for about 30 seconds, adding a small splash of water to prevent it from burning.
- Add the fried zucchini into the pan with the garlic. Pour in a splash of pasta water to help create the base.
- Before draining the pasta, reserve at least 1 cup of pasta water. Then transfer the pasta directly into the pan using tongs, letting some of that starchy water come along with it. Stir everything together quickly so it starts to combine. If it looks a little dry, add more pasta water as needed.
- Keep tossing the pasta, adding more pasta water if needed. Then turn off the heat and wait about 10 seconds. Take the provolone from the fridge and add it to the pasta, along with pecorino. Toss quickly so the cheese melts and creates a creamy texture.
- Continue tossing until everything is fully combined and creamy. Add more pasta water or cheese if needed, mixing quickly to keep the sauce smooth and glossy.
Video
Frequently Asked Questions
Who invented Spaghetti alla Nerano?
Spaghetti alla Nerano was created in 1952 by Maria Grazia, the owner of the restaurant bearing her name in the small coastal village of Nerano on the Amalfi Coast. The full original recipe has never been publicly revealed and remains a closely guarded family secret – the restaurant is still run by her grandchildren today. What we do know is that the dish is built on fried zucchini, local cheese, fresh basil, and the emulsifying power of starchy pasta water. This recipe from Vincenzo’s mum Graziella is based on research into the most authentic local versions of the dish.
What cheese is traditionally used in Spaghetti alla Nerano?
The traditional cheese used in Nerano is Provolone del Monaco, a local aged cheese from the Sorrento Peninsula with a slightly sweet, sharp, and perfectly melty quality. It is difficult to find outside of Italy, so a good provolone dolce – the sweet version – is the recommended substitute. Pecorino Romano is also essential in this recipe, bringing a sharp saltiness that balances the sweetness of the zucchini. Do not replace the provolone with mozzarella – it melts differently and will not give you the same texture or flavour.
Is Spaghetti alla Nerano the same as the Stanley Tucci version?
Not quite. Stanley Tucci featured this dish in the first episode of his CNN series Searching for Italy, which brought it to a global audience. The version shown used sunflower oil to fry the zucchini. In this recipe, Vincenzo’s mum Graziella researched the most authentic local takes on the dish and found that extra virgin olive oil is the more traditional choice in Nerano. There are also differences in the cheese combination – many versions including Tucci’s use Parmigiano Reggiano, while this recipe uses provolone and pecorino, which is closer to the original as it was made in the village. Both produce a beautiful dish, but this version is the more regionally faithful of the two.
What is Spaghetti alla Nerano?
Spaghetti alla Nerano is a traditional Italian pasta dish from Southern Italy made with fried zucchini, provolone cheese, pecorino, fresh basil, and pasta water. The result is a creamy sauce without using any cream.
Where does Spaghetti alla Nerano come from?
Spaghetti alla Nerano comes from the small village of Nerano, located on the Amalfi Coast in the Campania region of Italy. It’s a simple, local dish that became famous for its unique creamy texture.
Why is my Spaghetti alla Nerano not creamy?
If your Spaghetti alla Nerano isn’t creamy, don’t worry, this is one of the most common mistakes. The creaminess in this dish doesn’t come from cream at all, it comes from emulsifying the cheese with hot pasta water, very similar to the technique used in cacio e pepe. If it’s not working, it usually means there wasn’t enough pasta water, the heat was too high when the cheese was added, or it wasn’t mixed quickly enough. The key is to turn off the heat before adding the cheese, then toss everything continuously until it becomes smooth and silky.
Can I make Spaghetti alla Nerano without frying the zucchini?
Traditionally, the zucchini is fried to develop flavour and texture. Skipping this step will change the dish completely. You can bake or sauté them, but it won’t have the same depth of flavour.
Can I use mozzarella instead of provolone?
No, mozzarella is not a good substitute. It melts differently and does not give the same flavour or creamy texture needed for this Spaghetti alla Nerano recipe.
Can I make Spaghetti alla Nerano ahead of time?
This dish is best eaten immediately. The sauce thickens quickly as it cools, so for the best texture and flavour, serve it straight away. However, you can prepare the zucchini ahead of time. Fry and layer them with basil, then store in the fridge. The next day, simply cook the pasta and combine everything fresh for the best result.
E ora si mangia, Vincenzo’s Plate….Enjoy!
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If you loved this Spaghetti alla Nerano recipe, try these next.
- ZUCCHINI FRITTERS – If you loved how zucchini transforms in this Spaghetti alla Nerano, wait until you try these crispy Italian zucchini fritters. Golden on the outside, soft inside, and packed with flavor, they are impossible to stop eating.
- CIAMBOTTA RECIPE – Think pasta alla nerano was simple? Ciambotta takes it even further. A humble mix of vegetables that turns into a hearty one-pot dish that is rich, comforting, and full of deep, rustic flavour.
- SPAGHETTI AL LIMONE – Another Amalfi Coast favourite, this lemon pasta is just like Nerano, creamy without cream, using simple ingredients and pasta water to create a silky, refreshing sauce.
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