With fried zucchini mashed and mixed with cheese to form a creamy sauce, this Spaghetti alla Nerano is a simple, but delectable dish.
When it comes to pasta dishes, a lot of times the simpler the better - from spicy rigatoni to penne al baffo to bucatini cacio e pepe to tortellini alla panna to pasta alla zozzona.
The options really are endless and the latest and greatest is this Spaghetti alla Nerano. If you've never heard of it, you aren't alone.
It was a dish mainly cooked in the region of Nerano, but has gained popularity due to Stanley Tucci's Searching for Italy where he highlighted its wonderful flavor.
Why This Recipe Works
- Simple - as with most Italian pasta dishes, you use a minimal amount of ingredients that generate a ton of flavor.
- Quick to prepare - you can have this dish from start to the dinner table in under 30 minutes.
- Flavorful - by frying the zucchini, it brings out a toasty/nutty flavor. When mixed with cheese and basil, it almost tastes like pesto.
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Ingredient Notes
- Zucchini - by thinly slicing and frying, you enhance the flavors.
- Pasta - spaghetti is traditionally served. You can make homemade or use store-bought.
- Basil - adds some freshness and brings a sweet/savory flavor.
- Cheese - the combination of Pecorino and Parmesan forms a cream sauce with the pasta water.
Ingredient Swaps
While this recipe is pretty perfect, you can mix up the ingredients. Some variations include:
- While this recipe uses vegetable oil, canola oil can be used as well. If you are just pan-frying, use olive oil.
- It is called Spaghetti alla Nerano for a reason, but you can use any pasta you like - from pappardelle to fettuccini to orecchiette to ravioli.
- I like the combo of Parmesan and Pecorino in part because it's easy to find and tasty, but the more traditional cheese is Provolone del Monaco. It can be hard to find though.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Fry the sliced zucchini for 4-5 minutes or until lightly browned. Transfer to a paper towel-lined plate and season with salt and pepper.
Cook garlic in pan with olive oil for 1 minute before adding in the zucchini. Use a wooden spoon to break into small pieces.
Add the butter and basil, stirring until the butter melts. Toss in the spaghetti as well as ¼ cup of reserved pasta water and the cheese, tossing until combined and creamy.
FAQs
It was invented by Maria Grazia in Nerano in the 1950s. The basic recipe consists of zucchini and cheese with some spaghetti, basil and butter.
Some recipes call for you to puree the cooked zucchini, while some like this one, just have you mash it.
If you want, you can puree about 1 cup of the cooked zucchini and keep the rest in tact.
It will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to fry the zucchini and then cook the other ingredients.
- Spider strainer - helps you easily remove the zucchini when frying it.
- Spoon - you want a good wooden spoon to stir break up the zucchini and stir everything together.
- Cheese grater - I mentioned multiple time but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- Work in batches when frying the zucchini so it gets cooked and doesn't lower the oil temperature.
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness to the Spaghetti alla Nerano. You might need to add more pasta water to make up the difference.
Other Pasta Recipes
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Spaghetti alla Nerano
Ingredients
- 1 quart vegetable oil
- 6 medium zucchini, sliced into ⅛" rounds
- 16 oz spaghetti
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 2 tablespoon unsalted butter
- ½ cup fresh basil, julienned
- ½ cup freshly grated Pecorino Romano cheese
- ½ cup freshly grated Parmesan cheese
- salt and pepper to taste
Instructions
- Place vegetable oil in a Dutch oven or deep skillet and heat to 350°F. Slice zucchini into ⅛-inch rounds. Fry for 4-5 minutes or until lightly browned.
- Drain the zucchini on a paper towel-lined plate and season with salt and pepper.
- Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package instructions. Save ½ cup of pasta water.
- Add olive oil in large pan over medium heat and garlic, cooking for 1 minute. Add the zucchini, cooking for 2 minutes and break into small pieces with the edge of a wooden spoon. Add in the butter and basil, stirring until the butter melts.
- Add the spaghetti to the sauce as well as ¼ cup of reserved pasta water and cheese, tossing to combine until creamy. Add more pasta water if needed. Serve with more grated cheese and fresh basil.
Notes
- Work in batches when frying the zucchini so it gets cooked and doesn't lower the oil temperature.
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
- The butter can be omitted if you prefer. I like it as it adds some extra richness to the dish. You might need to add more pasta water to make up the difference.
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