Spaghetti alla Nerano Recipe (Authentic Italian Zucchini Pasta)
Spaghetti alla Nerano recipe is one of the most underrated Italian pasta dishes, but once you try it, you’ll understand why people call it life-changing. Made with simple ingredients like fried zucchini, sweet provolone, sharp pecorino, fresh basil, and extra virgin olive oil, this vegetarian pasta proves that you don’t need meat to create something incredible. The zucchini is gently fried until golden, bringing out a natural sweetness that transforms the entire dish, while the cheese and pasta water come together to create a silky, creamy sauce without a drop of cream. Yes, frying might surprise you, but trust me, it’s the secret to getting that deep, authentic flavour. A big grazie to Stanley Tucci for helping bring this dish to the world, but an even bigger grazie to my mum for tracking down this incredible version. It’s simple, quick, and perfect for warm nights when zucchini is everywhere, and once you make it, you won’t be ordering it at a restaurant again.
Servings 3
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.