Spaghetti alla Nerano is a classic Italian pasta dish from the Amalfi Coast, known for its creamy zucchini sauce and aromatic basil. Originating in the village of Nerano, this simple yet elegant recipe combines fresh summer zucchini with provolone cheese to create a velvety sauce that clings perfectly to al dente spaghetti. It’s a comforting vegetarian meal that highlights the beauty of Italian simplicity.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

spaghettizucchiniextra virgin olive oilgarlicfresh basilsalt and pepperaged provolone cheese (Provolone del Monaco if available)Parmigiano-Reggiano (optional for extra richness)butter (optional for added creaminess)

directions

Slice the zucchini into thin rounds and pat them dry with a paper towel.

Heat olive oil in a large skillet over medium heat and fry the zucchini in batches until golden. Remove and drain on paper towels.

In the same pan, add a little more olive oil and sauté a lightly crushed garlic clove until golden, then remove it.

Return the fried zucchini to the pan, season with salt and pepper, and add a handful of torn basil leaves.

Cook the spaghetti in salted boiling water until al dente, reserving some pasta water.

Transfer the pasta to the pan with the zucchini, add a ladle of pasta water, and stir gently over low heat.

Gradually add grated provolone cheese (and Parmigiano if using), stirring and tossing the pasta until a creamy sauce forms. Add a small knob of butter if desired for extra richness.

Serve immediately, garnished with more basil and cheese.

Servings and timing

This recipe serves 4 people.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Add a touch of chili flakes for a bit of heat.

Use spaghetti alla chitarra for a thicker, more rustic texture.

Mix in a few cherry tomatoes for added color and flavor.

Try blending part of the zucchini for an even creamier sauce.

Top with toasted breadcrumbs for added crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.Reheat gently in a pan with a splash of water or milk to loosen the sauce.Microwaving is possible but may affect the creamy texture slightly.

FAQs

What kind of cheese is best for Spaghetti alla Nerano?

Provolone del Monaco is traditional, but any aged provolone or even caciocavallo can work.

Can I bake the zucchini instead of frying?

Yes, though frying brings out more flavor and texture. Baking is a lighter alternative.

Is butter necessary in the sauce?

No, but it enhances the creamy texture and richness.

Can I make this dish vegan?

Yes, omit the cheese and butter and use a vegan cheese alternative.

Do I need to peel the zucchini?

No, the skin adds texture and color. Just wash them well before slicing.

Can I use other types of pasta?

Yes, linguine or fettuccine work well too, but spaghetti is traditional.

How do I keep the sauce from clumping?

Add the cheese gradually off the heat and mix continuously with pasta water to emulsify.

Can I make it ahead of time?

It’s best served fresh, but you can prep the zucchini in advance.

What does Spaghetti alla Nerano taste like?

It has a delicate, savory flavor with creamy cheese and the freshness of zucchini and basil.

Can I freeze this dish?

Freezing is not recommended as the cheese sauce can separate upon thawing.

Conclusion

Spaghetti alla Nerano is a shining example of Italian coastal cooking—simple, fresh, and incredibly satisfying. With just a few ingredients and a bit of technique, you can recreate a slice of Amalfi sunshine in your own kitchen. Perfect for summer dinners or when you need a quick yet elegant pasta dish, this recipe is a testament to the power of vegetables and cheese in perfect harmony.