I still remember the first time I tasted Spaghetti alla Nerano – it was in a tiny trattoria on the Amalfi Coast, where the waiter proudly declared it “the taste of summer on a plate.” This simple yet magical Italian pasta dish won me over instantly with its creamy cheese sauce clinging to al dente spaghetti and those golden, tender zucchini slices. What amazed me most? How just a handful of humble ingredients could create something so incredibly flavorful. Now it’s my go-to when I want to impress guests (or just treat myself) with minimal effort. The secret’s in the perfect balance of sweet zucchini, rich cheese, and that glorious starchy pasta water that transforms everything into silky perfection.
Ingredients for Spaghetti alla Nerano
Okay, let’s gather our simple but mighty ingredients – this is where the magic starts! For the most authentic Spaghetti alla Nerano, you’ll need:
- 400g spaghetti (trust me, the shape matters here)
- 2 medium zucchinis, thinly sliced (about 1/4-inch thick for perfect texture)
- 100g Provolone or Scamorza cheese, freshly grated (this is the secret to that gorgeous melt)
- 50g Parmesan cheese, finely grated (plus extra for serving)
- 2 cloves garlic, minced (not pressed – we want flavor, not bitterness)
- 10 fresh basil leaves, chopped (please don’t substitute dried!)
- 3 tbsp extra virgin olive oil (the good stuff – you’ll taste the difference)
- Salt and freshly ground black pepper to taste
See? Nothing fancy, but when these simple ingredients come together just right… wow. Just wait till you taste it!
How to Make Spaghetti alla Nerano
Alright, let’s get cooking! Don’t let the fancy Italian name intimidate you – this dish comes together in about the time it takes to boil pasta. Just follow these simple steps and you’ll be twirling perfect Spaghetti alla Nerano in no time.
Cooking the Pasta
First things first – bring a large pot of well-salted water to a rolling boil (it should taste like the sea!). Add your spaghetti and cook until al dente – usually about a minute less than the package says. Here’s my golden rule: reserve 1 cup of that starchy pasta water before draining – this liquid gold will make our sauce silky smooth later. Drain the pasta but don’t rinse it – we want all that starch to help the sauce cling.
Sautéing the Zucchini
While the pasta cooks, heat olive oil in a large skillet over medium heat (not too hot or the garlic will burn!). Add minced garlic and let it sizzle just until fragrant – about 30 seconds. Now toss in those beautiful zucchini slices. The trick here? Don’t crowd the pan – let them get those lovely golden edges while staying tender. Stir occasionally and cook for about 5 minutes until they’re softened but still have some bite.
Combining Everything
This is where the magic happens! Add your drained spaghetti right into the skillet with the zucchini. Sprinkle in both cheeses while everything is still nice and hot. Now here comes the secret – add about 1/4 cup of reserved pasta water and start tossing vigorously. The starch will emulsify with the cheese to create the most luscious, creamy sauce that coats every strand. Add more pasta water if needed until you get that perfect consistency. Finally, stir in the fresh basil – the aroma is incredible! Taste and adjust salt and pepper if needed.
Serve immediately with extra grated Parm on top and watch everyone’s eyes light up at first bite. See? I told you it was easy!
Why You’ll Love This Spaghetti alla Nerano
Let me count the ways this dish will steal your heart (and become your new weeknight hero):
- Quick magic: Ready in under 30 minutes – faster than pizza delivery!
- Vegetarian dream: All the comfort of creamy pasta without any meat.
- Perfect texture: Silky cheese sauce clings to every bite, but still feels light.
- Simple ingredients: Just zucchini, pasta, and cheese transform into something extraordinary.
- Italian authenticity: Tastes like a summer night on the Amalfi Coast.
Honestly? The first time I made Spaghetti alla Nerano at home, I couldn’t believe something this delicious came from my kitchen. Now it’s in our regular rotation – and I bet it’ll be in yours too!
Tips for Perfect Spaghetti alla Nerano
After making this dish countless times (and yes, learning from my share of kitchen mishaps), here are my can’t-miss tips for Spaghetti alla Nerano perfection:
- Slice zucchini evenly – about 1/4-inch thick so they cook uniformly. Too thin and they’ll disappear; too thick and they’ll be crunchy.
- Undercook your pasta slightly – it’ll finish cooking when you toss it with the sauce. Mushy spaghetti is the enemy here!
- Use a microplane for the cheese – finely grated melts into the sauce beautifully, creating that dreamy texture.
- Control the creaminess by adding pasta water gradually – you can always add more, but you can’t take it out!
- Work fast when combining – the residual heat from the pasta and pan is what melts the cheese perfectly.
Trust me – follow these simple tricks and your Spaghetti alla Nerano will taste like it came straight from an Italian nonna’s kitchen!
Ingredient Substitutions
No Provolone on hand? No problem! Mozzarella makes a great milder substitute – just expect a slightly different melt. If you’re out of Parmesan, Pecorino Romano adds a lovely salty kick. Feeling adventurous? A pinch of chili flakes brings nice heat. But please – I beg you – don’t skip the fresh basil. That vibrant green flavor is absolutely essential!
Serving Suggestions
Oh, how I love serving this dish! For a complete meal, pair your Spaghetti alla Nerano with a crisp arugula salad (just lemon and olive oil – keep it simple!) or some garlicky bread to scoop up every last bit of sauce. A chilled glass of Pinot Grigio cuts through the richness perfectly. And never forget the final touch – a shower of extra Parmesan and a few whole basil leaves on top that make it look as stunning as it tastes!
Storing and Reheating
Leftovers? (Lucky you!) Store your Spaghetti alla Nerano in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth while warming gently on the stove – this brings back that luscious creamy texture like magic. Pro tip: Microwave reheating tends to dry it out, so I always prefer the stovetop method!
Spaghetti alla Nerano FAQs
I get asked these questions all the time – here are my quick answers to help you nail this dish every time:
Can I freeze Spaghetti alla Nerano?
Honestly? I wouldn’t recommend it. The zucchini gets watery when thawed, and the cheese sauce loses its creamy magic. It’s best enjoyed fresh – though leftovers keep well in the fridge for a few days!
Can I add protein to this dish?
Absolutely! While traditionally vegetarian, grilled shrimp or crispy pancetta make delicious additions. Just add them when you’re sautéing the zucchini – but try it classic-style first to appreciate the original flavors.
What if my sauce isn’t creamy enough?
No panic! Just add more of that reserved pasta water, a tablespoon at a time, while tossing over low heat. The starch works wonders – I promise you’ll get that silky texture you’re after.
Is dried basil okay to use?
Please don’t! Fresh basil is non-negotiable here – the vibrant green flavor makes the dish. If you must substitute, try fresh parsley, but it won’t be quite the same.
Nutritional Information
Estimated per serving; values vary by ingredients. One portion of Spaghetti alla Nerano contains about 450 calories, 18g fat (7g saturated), 55g carbohydrates (4g fiber), and 16g protein. It’s a satisfying vegetarian meal that delivers flavor without being overly heavy.
Try this recipe and share your twist in the comments!
Print45-Minute Spaghetti alla Nerano Recipe: Creamy Zucchini Bliss
A simple and flavorful Italian pasta dish with zucchini, cheese, and basil.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 400g spaghetti
- 2 medium zucchinis, thinly sliced
- 100g Provolone or Scamorza cheese, grated
- 50g Parmesan cheese, grated
- 2 cloves garlic, minced
- 10 fresh basil leaves, chopped
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
- Heat olive oil in a pan over medium heat. Sauté garlic until fragrant.
- Add zucchini slices and cook until golden and tender. Season with salt and pepper.
- Add the cooked spaghetti to the pan with zucchini. Toss well.
- Add grated cheeses and a splash of reserved pasta water. Stir until creamy.
- Mix in basil leaves. Adjust seasoning if needed.
- Serve immediately with extra Parmesan on top.
Notes
- Use young zucchinis for best texture.
- Replace Provolone with Mozzarella for a milder taste.
- Adjust cheese quantity for desired creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 25mg
