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Spaghetti alla Nerano (Spaghetti with Zucchini) Recipe
Ben Carraoli

Spaghetti alla Nerano (Spaghetti with Zucchini) Recipe

When I first made Spaghetti alla Nerano, I was honestly surprised by how something so simple could taste so luxurious. I remember standing in my kitchen, watching thin slices of zucchini turn soft and golden in olive oil, and thinking this already smelled amazing. Once everything came together, the pasta turned creamy without any cream at all, and that really impressed me. The flavors were fresh, delicate, and perfectly balanced.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 clove garlic — lightly flavors the oil; remove it early so it doesn’t overpower the dish
  • 1/2 cup extra-virgin olive oil — forms the base of the sauce; good olive oil equals better flavor
  • 5 small zucchini very thinly sliced — fresh zucchini work best; frozen ones release too much water
  • Salt to taste — season in layers for balanced flavor
  • Freshly ground black pepper to taste — adds gentle warmth
  • 11 oz 320 g spaghetti — classic choice that holds the sauce beautifully
  • 3 oz grated Provolone del Monaco or Parmesan — grate fresh so it melts smoothly
  • 1 small knob cold unsalted butter — helps create a silky emulsified sauce
  • Fresh basil leaves — tear by hand for maximum aroma

Method
 

  1. Heat the olive oil in a wide skillet and add the garlic clove until fragrant. Remove the garlic, then gently fry the zucchini slices until soft and lightly golden. They should be tender, not crispy.
  2. Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Before draining, reserve some pasta water to help adjust the sauce later if needed.
  3. Transfer about one-third of the cooked zucchini into a bowl and mash or blend it with a little pasta water. This forms the creamy foundation of the sauce without using cream.
  4. Add the hot spaghetti to the zucchini purée along with the remaining zucchini, grated cheese, and cold butter. Toss well until the pasta is glossy and evenly coated.
  5. Season with salt and black pepper, then add torn basil leaves. Serve immediately while the pasta is warm and creamy.

Notes

  • I always slice zucchini very thin so they cook evenly
  • I let the pasta finish cooking in the sauce for better flavor
  • I add cheese gradually so it melts smoothly
  • I serve it right away because the texture is best when fresh