Spaghetti alla Nerano Recipe (Creamy Zucchini Pasta)

Spaghetti alla Nerano is one of those Italian pasta dishes that proves how a few simple ingredients can create something extraordinary.

Thinly sliced zucchini are fried until soft and golden, then tossed with spaghetti, fresh basil, Provolone del Monaco, Parmigiano Reggiano, and starchy pasta water.

As everything comes together in the pan, the zucchini partially melt into the pasta, creating the famously creamy Nerano sauce — without using any cream.

Originally from Nerano, a small seaside village on the Sorrento Peninsula in Campania, this traditional zucchini pasta is rich, fragrant, and incredibly satisfying.

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Spaghetti alla Nerano Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course, Pasta
Cuisine: Italian, Neapolitan

Ingredients

• 12 oz (350 g) spaghetti
• 1½ lb (650–700 g) zucchini
• 5 oz (140–150 g) Provolone del Monaco cheese, finely grated
• 1 oz (30 g) Parmigiano Reggiano cheese, finely grated
• 1 garlic clove
• 10–12 fresh basil leaves, plus more for serving
• Extra virgin olive oil, as needed for frying
• Salt, to taste
• Freshly ground black pepper, to taste
• About 1 cup reserved pasta cooking water, as needed

Instructions

1. Slice the Zucchini

Wash and dry the zucchini.

Using a sharp knife or mandoline, cut them into very thin rounds. Thin slices cook more evenly and soften enough to become part of the creamy sauce.

2. Fry the Zucchini

Heat a generous amount of extra virgin olive oil in a large skillet over medium heat.

Fry the zucchini in batches so that the pan is not overcrowded.

Cook for a few minutes, turning as necessary, until the zucchini are tender and lightly golden.

Transfer the cooked zucchini to a plate lined with paper towels.

Season lightly with salt and add several torn basil leaves.

Set aside a few attractive zucchini slices for garnishing the finished pasta.

3. Cook the Spaghetti

Bring a large pot of salted water to a boil.

Add the spaghetti and cook until very al dente, about 2 minutes less than the package instructions.

Before draining, reserve at least 1 cup of pasta cooking water.

4. Prepare the Zucchini Sauce

In a large skillet, heat about 1 tablespoon of extra virgin olive oil.

Add the whole garlic clove and gently sauté for about 1 minute, without letting it burn.

Remove and discard the garlic.

Add most of the fried zucchini to the skillet along with a small ladle of pasta water.

Gently mash a few of the zucchini slices with a wooden spoon. This will help create the creamy texture characteristic of Spaghetti alla Nerano.

5. Finish Cooking the Pasta

Transfer the very al dente spaghetti directly into the skillet with the zucchini.

Toss continuously over low heat, adding small amounts of reserved pasta water as needed.

Continue cooking for about 1–2 minutes until the spaghetti are al dente and the zucchini begin coating the pasta.

6. Add the Cheese

Remove the skillet from the heat.

Gradually add the finely grated Provolone del Monaco and Parmigiano Reggiano, tossing the spaghetti continuously.

Add a tablespoon of pasta water at a time until the cheese melts into a smooth, creamy sauce.

The pasta should look glossy and creamy, never dry or stringy.

7. Finish and Serve

Add freshly ground black pepper and several fresh basil leaves.

Toss once more.

Divide the Spaghetti alla Nerano among four plates and garnish with the reserved fried zucchini, additional basil, and a little extra grated Provolone del Monaco if desired.

Serve immediately.

Nonna’s Tips 👵

Use small zucchini. They tend to be sweeter, more tender, and contain fewer seeds.

Slice them very thinly. The thinner the zucchini, the easier they will soften and blend into the sauce.

Do not overbrown the zucchini. They should become soft and golden rather than dark and crispy.

Save plenty of pasta water. The starch in the cooking water is essential for emulsifying the cheese and creating the creamy Nerano sauce.

Finely grate the cheese. Finely grated Provolone del Monaco melts much more easily and evenly.

Always add the cheese off the heat. If the pan is too hot, the cheese can become stringy or separate instead of turning creamy.

Do not add cream. Authentic Spaghetti alla Nerano gets its creamy texture naturally from zucchini, cheese, and pasta water.

What Is Provolone del Monaco?

Provolone del Monaco is a traditional semi-hard cow’s milk cheese produced in Campania.

It has a rich, slightly sharp and aromatic flavor and is considered one of the defining ingredients of authentic Spaghetti alla Nerano.

If you cannot find Provolone del Monaco, especially outside Italy, you can substitute a good-quality aged provolone.

Can You Make Spaghetti alla Nerano Without Cream?

Absolutely.

Traditional Spaghetti alla Nerano does not require heavy cream. The characteristic creamy consistency comes from the combination of fried zucchini, starchy pasta water, and finely grated cheese.

The emulsification that happens while tossing the pasta is what creates the silky sauce.

Can I Make Spaghetti alla Nerano Ahead of Time?

Spaghetti alla Nerano is best served immediately.

The sauce is at its creamiest as soon as the pasta is finished. As it cools, the cheese firms up and the sauce becomes thicker.

You can, however, fry the zucchini several hours ahead and keep them covered until it is time to cook the pasta.

Storage

Store leftover Spaghetti alla Nerano in an airtight container in the refrigerator for up to 2 days.

Reheat gently in a skillet with a small splash of water to loosen the sauce.

Freezing is not recommended because the texture of the zucchini and cheese sauce will change.

*Sodium is estimated before accounting for additional salt added to the pasta water and seasoning, so the actual amount may be higher.