Spaghetti alla Nerano

Spaghetti alla Nerano

Spaghetti alla Nerano

Spaghetti alla Nerano is a traditional Italian pasta dish from the Amalfi Coast, specifically the small village of Nerano. It’s known for its simple yet rich flavors, using zucchini, fresh basil, and the creamy richness of melted cheese. The dish’s unique flavor comes from the combination of sautéed zucchini and a touch of cheese, creating a smooth, luscious sauce that clings to the spaghetti.

Prep Time: 10 minutes

Cook Time: 20 minutes

Difficulty: Easy

Ingredients (serves 2)

• 200g spaghetti (preferably bronze-cut for better texture)

• 2 medium zucchini, thinly sliced

• 2 tablespoons olive oil

• 1 garlic clove, crushed

• 1/2 cup grated Provolone del Monaco or Pecorino Romano (if unavailable, use a mild aged cheese)

• 1/4 cup grated Parmigiano Reggiano

• Fresh basil leaves, for garnish

• Salt and freshly ground black pepper, to taste

• 1 tablespoon unsalted butter (optional, for extra creaminess)

• Lemon zest (optional, for a fresh finishing touch)

Preparation:

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add the spaghetti and cook according to the package instructions until al dente.

• Reserve 1/2 cup of pasta cooking water before draining the pasta.

2. Prepare the Zucchini:

• While the pasta cooks, heat the olive oil in a large skillet over medium heat.

• Add the thinly sliced zucchini to the skillet, seasoning with a pinch of salt and pepper.

• Sauté the zucchini for about 7-8 minutes, stirring occasionally, until golden and tender.

• Add the crushed garlic and cook for another 1-2 minutes until fragrant.

3. Make the Zucchini Sauce:

• Remove the garlic from the skillet and discard it.

• Use a fork or potato masher to lightly mash the zucchini in the pan, creating a rough sauce.

• Add a little of the reserved pasta cooking water to loosen the sauce, creating a creamy texture.

4. Combine Pasta and Zucchini:

• Add the cooked spaghetti to the skillet with the zucchini sauce.

• Toss the pasta in the zucchini mixture, adding more pasta water as needed to create a smooth, creamy sauce that coats the pasta.

• Stir in the grated Provolone and Parmigiano Reggiano, allowing the cheese to melt into the sauce. For extra creaminess, you can stir in a tablespoon of butter.

5. Serve:

• Plate the pasta and garnish with fresh basil leaves.

• Optional: Finish with a touch of lemon zest for a fresh, aromatic finish.

Chef's Tip:

For a more intense flavor, you can sauté the zucchini with a pinch of red pepper flakes or a splash of white wine. Adjust the cheese quantity to your liking depending on how rich and creamy you want the sauce to be.

Wine Pairing:

• Falanghina: A crisp, citrusy white wine from Campania that complements the zucchini and cheese, enhancing the fresh flavors of the dish.

• Vermentino: A light, herbaceous white wine, ideal for pairing with the freshness of the zucchini and the creamy cheese sauce.

• Chardonnay: A light, unoaked Chardonnay works well with the creamy texture of the dish and brings balance to the rich flavors.

By Master Chef Gianluca Deiana Abis