Description
Spaghetti alla Nerano is a traditional Italian pasta dish from the Amalfi Coast, made with fried zucchini and provolone del Monaco cheese for a creamy, savory flavor.
Ingredients
Units
Scale
- 400g spaghetti
- 4 medium zucchini, thinly sliced
- 100g Provolone del Monaco cheese, grated (or aged provolone)
- 2 cloves garlic
- 5 tbsp extra virgin olive oil
- Fresh basil leaves
- Salt to taste
- Black pepper to taste
- Vegetable oil for frying
Instructions
- Heat vegetable oil in a frying pan and fry the zucchini slices until golden brown. Drain on paper towels and set aside.
- In a large pan, heat the olive oil and sauté the garlic until golden, then remove the garlic.
- Add the fried zucchini to the pan and season with salt and pepper. Cook for a few minutes, then remove from heat.
- Cook the spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Transfer the pasta to the zucchini pan and mix gently. Add a bit of the reserved pasta water.
- Add the grated provolone cheese gradually, stirring vigorously to create a creamy sauce. Add more pasta water as needed for consistency.
- Finish with torn basil leaves and a drizzle of olive oil. Serve immediately.
Notes
- Use aged provolone or a mix of Parmigiano Reggiano if Provolone del Monaco is unavailable.
- Frying the zucchini ahead enhances flavor and allows for faster assembly.
- Adding the cheese off heat prevents clumping and creates a smoother sauce.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 20mg