Pasta alla Nerano

A celebrated specialty from the village of Nerano on the Sorrento Peninsula. Fried zucchini, aged Provolone del Monaco cheese, and pasta are combined into a creamy, flavorful dish that showcases the simplicity and elegance of Campanian cuisine.

Portata first course

Cucina napoletana

Keyword pasta alla nerano, spaghetti alla nerano, provolone del monaco, zucchini pasta, Amalfi Coast cuisine, Campanian cuisine

Preparazione 20

Cottura 20

Tempo totale 40

Calories 650kcal

Ingredienti

400 g spaghetti
600 g zucchini thinly sliced into rounds
150 g Provolone del Monaco finely grated
50 g Parmigiano Reggiano grated
4 tbsp extra virgin olive oil
Vegetable oil for frying
Fresh basil leaves
Salt to taste
Black pepper to taste

Istruzioni

Slice the zucchini into thin rounds.
Fry the zucchini in hot oil until lightly golden.
Drain on paper towels and allow them to rest for at least 30 minutes.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
Place the fried zucchini in a large pan with the olive oil and a few basil leaves.
Reserve plenty of pasta cooking water before draining the pasta.
Add the spaghetti to the pan with the zucchini.
Gradually add the Provolone del Monaco and Parmigiano while tossing continuously.
Add small amounts of pasta water as needed to create a smooth, creamy sauce.
Continue tossing until the cheese melts and coats the pasta.
Finish with black pepper and fresh basil.
Serve immediately.

Note

The resting time after frying helps the zucchini develop their characteristic flavor.
Provolone del Monaco is the traditional cheese and gives the dish its distinctive taste.
The creaminess comes entirely from cheese and pasta water. No cream is used.
Traditionally served with spaghetti, although linguine are also common.