Naples & Campania · No.61 / 103
Spaghetti alla Nerano
Spaghetti alla Nerano
Thin zucchini rounds are fried and scented with basil, then emulsified gently with spaghetti, pasta water, and Provolone del Monaco.
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Meet the dish
A Campanian pasta finished with fried zucchini and Provolone del Monaco
Thin zucchini rounds fry individually before their sweetness and toasted oil flavor emulsify with assertive Provolone del Monaco. Cream is unnecessary; low heat and pasta water melt the cheese gradually.
Pasta shapes to use
- Spaghetti that carries zucchini and cheese along its length
Key ingredients
- Zucchini
- Spaghetti
- Provolone del Monaco
- Basil
- Garlic
- Olive oil
Follow the cooking scenes
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Step 1: Fry thin zucchini rounds in batches
Slice zucchini into thin rounds and fry them in abundant hot olive oil in several batches until lightly golden. Drain well and layer with hand-torn basil so the warm slices absorb its aroma.
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Step 2: Reheat zucchini in garlic oil
Flavor a wide skillet with a little oil and crushed garlic, then remove the garlic. Add the fried zucchini and loosen it with a small amount of pasta water.
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Step 3: Melt cheese gradually over low heat
Add al dente spaghetti, one ladle of cooking water, and half the grated cheese. Over low heat, alternate the remaining cheese with small additions of water until it forms a smooth coating rather than strings, then add pepper.
What to watch for
- Fry zucchini in batches so the oil remains hot. A crowded pan produces oily, pale slices without browned edges.
- Do not add all the cheese over high heat. Move the pan off heat as needed and alternate small amounts of cheese and water to avoid clumps or separation.
What sets it apart
Fried zucchini rounds and Provolone del Monaco define Nerano, unlike a grated zucchini sauce brightened with lemon.