Creamy Zucchini Pasta (Authentic Spaghetti alla Nerano)
Spaghetti alla Nerano is a creamy Italian zucchini pasta made with fried zucchini, aged provolone cheese, and fresh basil, creating a silky sauce without heavy cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
12 ounces spaghetti
3 medium zucchini thinly sliced
1/2 cup extra-virgin olive oil for frying
2 cloves garlic minced
1 cup grated provolone del Monaco or aged provolone
1/4 cup grated Parmigiano-Reggiano optional
1/4 cup fresh basil torn
Salt to taste
Freshly ground black pepper to taste
Instructions
12 ounces spaghetti
3 medium zucchini thinly sliced
1/2 cup extra-virgin olive oil for frying
2 cloves garlic minced
1 cup grated provolone del Monaco or aged provolone
1/4 cup grated Parmigiano-Reggiano optional
1/4 cup fresh basil torn
Salt to taste
Freshly ground black pepper to taste
Notes
- Slice zucchini into thin rounds.
- Fry zucchini in olive oil in batches until lightly golden. Drain and salt lightly. Let rest 20 to 30 minutes.
- Cook spaghetti in salted water until al dente, reserving 1 cup pasta water.
- Sauté garlic briefly in a skillet, return zucchini to warm.
- Add drained spaghetti to skillet and toss with zucchini.
- Gradually stir in cheese and small amounts of pasta water over low heat until creamy.
- Add basil and black pepper, toss, and serve immediately.