Spaghetti Alla Nerano

Spaghetti alla Nerano combines delicate fried zucchini with creamy Italian cheese for an unforgettable pasta experience. This vegetarian dish from Campania elevates simple ingredients into something extraordinary, offering a sophisticated twist on traditional pasta. The technique of finishing the pasta in the sauce using the risotto method ensures every strand absorbs maximum flavor while developing that signature velvety coating that makes this dish so beloved.

I first encountered this dish after watching Stanley Tucci rave about it on his culinary travels through Italy. The first time I prepared it for my family, there was complete silence at the table followed by sincere requests for seconds. The contrast between the slightly sweet fried zucchini and the salty, melty cheese creates a flavor profile that's utterly addictive.

The Perfect Ingredients

• Spaghetti: Provides the ideal texture and surface area to capture the silky sauce while offering substantial bite.
• Zucchini: Should be medium sized with firm flesh and vibrant green skin for optimal frying results.
• Provolone del Monaco cheese: Contains the perfect balance of salt and complexity while melting beautifully into the sauce.
• Parmigiano Reggiano: Adds necessary umami depth and helps thicken the final sauce.
• Fresh basil: Brings brightness and aromatic elements that balance the richness.
• Garlic: Infuses the oil with essential flavor without overwhelming the delicate zucchini.
• Chili flakes: Provide subtle warmth that enhances the overall taste experience.
• All-purpose flour: Creates the perfect light coating that helps zucchini maintain structure after frying.
• Quality olive oil: Forms the foundation of authentic Italian flavor in this dish.

Creating Culinary Magic

Zucchini Preparation:

Slice zucchini into uniform rounds approximately 1/4 inch thick to ensure even cooking. Lightly dust each piece with flour using a gentle touch to create just a whisper of coating. This delicate layer helps maintain structural integrity during frying while allowing the vegetable to caramelize properly.

Cheese Preparation:

Grate both cheeses while cold to achieve the perfect texture. Combine them in a single bowl to ensure even distribution in the final dish. Keeping the cheese refrigerated until needed prevents premature melting and maintains optimal texture.

Zucchini Frying:

Heat oil to approximately 350°F before adding zucchini slices in small batches. Watch carefully as they transform to golden perfection, typically taking 2 minutes per side. The goal is achieving a light golden exterior while maintaining tenderness inside. Allow excess oil to drain thoroughly on paper towels.

Flavor Building:

Gently warm olive oil with whole garlic cloves and chili until fragrant but not browned. Removing these aromatics before proceeding prevents bitter notes while leaving behind their essential flavors in the oil. This infused oil becomes the foundation of your sauce.

Pasta Technique:

Begin cooking pasta in generously salted water until significantly underdone. The pasta will finish cooking in the sauce, absorbing flavor while releasing starch that creates the signature creamy texture. This risottatura technique transforms good pasta into extraordinary pasta.

Final Integration:

Remove the pan from heat before adding cheese to prevent separation. The residual heat gently melts both cheeses while maintaining their creamy properties. Stir continuously during this process to achieve perfect emulsification without clumping.

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My grandmother always insisted that the quality of zucchini makes or breaks this dish. She taught me to look for smaller, firmer specimens with minimal seeds. When perfectly fried, zucchini develops an almost nutty sweetness that transforms this humble vegetable into something transcendent. Our family gatherings always feature this dish during summer months when zucchini reaches peak flavor.

The Fascinating History

This iconic pasta originated in the small coastal town of Nerano in Massa Lubrense. Legend tells of Prince Pupetto visiting the Maria Grazia restaurant in the 1950s and inspiring a creative culinary moment. With just zucchini, local cheese and basil available, a legendary pasta was born. What began as improvisation quickly gained fame throughout Italy and eventually worldwide. The simplicity of ingredients belies the complexity of flavor achieved through precise technique.

Complementary Pairings

Light-bodied white wines perfectly balance the richness of this pasta. Consider serving with crusty Italian bread for capturing every drop of sauce. A simple green salad dressed with lemon and olive oil provides refreshing contrast to the creamy pasta. Thin slices of prosciutto can add another dimension for non-vegetarians seeking additional protein. Fresh fruit like peaches or cantaloupe makes an ideal light dessert following this satisfying main course.

Customization Options

Experiment with seafood additions, seasonal vegetables, or dietary adaptations to tailor this dish to your needs. Add sautéed shrimp or calamari for a delicious protein variation. Include fresh peas or cherry tomatoes for seasonal brightness. Swap traditional cheese for vegan alternatives if necessary.

Perfect Preservation

Store leftovers in an airtight container for up to three days. Reheat gently in a non-stick pan with a splash of water or broth. Avoid microwaving, as it may compromise texture.

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Frequently Asked Questions

→ Can I use a different type of pasta for Spaghetti Alla Nerano?

While traditional Nerano uses spaghetti, you can substitute with linguine, bucatini, or even shorter pasta like mezzi rigatoni. The key is choosing a shape that will hold the creamy zucchini sauce well. Just keep the cooking time adjustment the same - remove from water 4 minutes early to finish cooking in the sauce.

→ What can I substitute for provolone cheese?

If you can't find provolone, caciocavallo cheese is the most authentic alternative. In a pinch, low-moisture mozzarella mixed with a sharp cheese like pecorino romano can work. The important thing is having a good melting cheese that isn't too mild, as the provolone provides both creaminess and flavor depth.

→ Can I prepare the fried zucchini ahead of time?

Yes, you can fry the zucchini up to a day ahead and store them in the refrigerator. Just bring them to room temperature before continuing with the recipe. They won't be quite as crispy as freshly fried, but once they're incorporated into the sauce, the difference becomes minimal.

→ Why is my sauce not creamy enough?

The creaminess comes from three elements working together: properly fried zucchini that partially breaks down, starchy pasta water, and melted cheese. Make sure you're adding enough pasta water (it should look slightly too liquid before adding cheese), and always remove the pan from heat before adding cheese to prevent it from seizing up and becoming stringy.

→ Is there a way to make this dish less oily?

To reduce oil, make sure to thoroughly drain the fried zucchini on paper towels. You can also bake the floured zucchini at 425°F until golden instead of frying. The dish won't have the exact same flavor profile, but it will still be delicious. Just be sure to drizzle with some good olive oil before serving to maintain that rich mouthfeel.