I plated a silky, golden Spaghetti alla Nerano where crisp-fried zucchini dissolves into a cloud of Parmesan that had even skeptics asking for seconds.

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I am obsessed with Spaghetti alla Nerano because it tastes like a cheat code for simple luxury. Crispy slivers of zucchini melt into glossy strands of pasta, stealing the show with a whisper of basil and bright pepper.

The Parmigiano Reggiano is the silent brute, turning every bite into creamy, salty silk that makes me want to eat the whole pan. It’s loud in texture and subtle in ego.

And it arrives like a small miracle when I am tired but stubborn about eating well. Pure, shameless comfort that hits every savory note.

No apologies. I want seconds now please.

Ingredients

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Spaghetti: the comforting base that soaks up that creamy sauce.
Zucchini: tender slices that give soft bites and light sweetness.
Olive oil for frying: adds richness and gives crispy zucchini edges.
Parmigiano Reggiano: salty, nutty backbone that makes the sauce creamy.
Provolone del Monaco: adds depth and a slightly sharp, milky tang.
Fine sea salt: brings out sweetness and rounds overall flavors.
Black pepper: a warm bite that wakes up every forkful.
Basil leaves: fresh herb lift, brightens the whole plate instantly.
Finishing olive oil: silky gloss and that fruity, peppery finish.
Hot pasta water: Basically the secret glue that makes sauce cling.

Ingredient Quantities

400 g spaghetti, about enough for 4 people

3 medium zucchini, about 600 to 700 g, thinly sliced (use a mandoline if you have one)

200 ml extra virgin olive oil for frying (you won’t use it all, but need enough to shallow fry)

150 g Parmigiano Reggiano, finely grated (about 1 1/2 cups, packed)

100 g provolone del Monaco or aged provolone, finely grated or shredded

1 to 1 1/2 tsp fine sea salt, plus more for pasta water

freshly ground black pepper to taste

a small handful fresh basil leaves, torn

2 tbsp extra virgin olive oil for finishing

How to Make this

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1. Thinly slice the zucchini (mandoline is easiest) and toss with 1 to 1 1/2 tsp fine sea salt, let sit 10 minutes so they release some water, then pat dry with paper towels because wet zucchini will spit in the oil.

2. Heat the 200 ml extra virgin olive oil in a large skillet over medium high heat until shimmering but not smoking. Fry the zucchini in batches so they get golden and slightly crisp, about 2 to 3 minutes per side. Don’t overcrowd the pan.

3. Drain fried zucchini on paper towels and set aside. Reserve a few tablespoons of the frying oil in the pan for flavor, discard the rest or save for another use.

4. Bring a large pot of water to a rolling boil, salt it generously, and cook 400 g spaghetti until just al dente. Before draining, reserve about 1 cup of the hot pasta cooking water.

5. Add the drained spaghetti directly to the skillet with a little of the reserved frying oil and the fried zucchini. Toss briefly over low heat just to combine.

6. Remove the skillet from the heat. Add 150 g finely grated Parmigiano Reggiano and 100 g grated provolone a little at a time, tossing vigorously and adding reserved hot pasta water a few tablespoons at a time to create a glossy, creamy sauce. You may not need the full cup, go slowly so it doesn’t get too watery.

7. Taste and season with freshly ground black pepper and more fine sea salt if needed. The cheeses are salty so be careful.

8. Add the torn basil leaves and 2 tbsp extra virgin olive oil, toss once more to combine. The basil should still be bright and fresh, not wilted to nothing.

9. Serve immediately with extra grated Parmigiano on the side. This dish is best eaten right away because the sauce firms up as it cools.

Equipment Needed

1. Mandoline or very sharp knife and cutting board
2. Large skillet (heavy bottom, for shallow frying)
3. Tongs or slotted spatula for flipping zucchini
4. Plates lined with paper towels for draining and patting dry
5. Large pot for boiling pasta
6. Colander and a heatproof cup or ladle to reserve pasta water
7. Fine box grater for Parmigiano and provolone
8. Mixing spoon or spatula and a large serving bowl for tossing and finishing

FAQ

Q: Can I use a different cheese if I don't have provolone del Monaco?

A: Yes, use an aged provolone or a mix of sharp provolone and Parmigiano. Pecorino Romano can work but it's saltier so cut down the added salt.

Q: Why do the zucchini need to be sliced thin and browned?

A: Thin slices cook fast and get golden, that browning adds sweet nutty flavor and helps create the creamy texture when mixed with cheese and pasta water.

Q: How do I get the sauce really creamy and not clumpy?

A: Save hot pasta water and add it little by little while tossing with cheese off the heat. The starch in the water emulsifies the oil and cheese into a silky sauce. Don’t add cheese to boiling pasta or it will clump.

Q: How much oil will the zucchini soak up, do I need all 200 ml?

A: No, you won't use it all. Start with enough to shallow fry in layers, about 150 to 200 ml available is fine. Use paper towels to blot excess oil after frying if they seem greasy.

Q: Can I make Spaghetti Alla Nerano ahead of time?

A: It's best eaten right away. If you must store it, keep sauce and pasta separate for up to 2 days. Reheat gently with a splash of water or olive oil and toss to revive the creaminess.

Q: Do I need fresh basil and how much seasoning is enough?

A: Fresh basil adds brightness, but if you dont have it, a pinch of dried basil or parsley helps. Season with 1 to 1 1/2 tsp fine sea salt for the zucchini then taste the final dish before adding more.

Spaghetti Alla Nerano Recipe Substitutions and Variations

Zucchini: try yellow summer squash or thinly sliced eggplant for a firmer bite; cook the same way but eggplant soaks up more oil so pat it dry and salt it a bit first.
Parmigiano Reggiano: substitute Grana Padano or a mix of Pecorino Romano and Grana Padano for similar salty, nutty flavor; if using pecorino use a little less cause it’s sharper.
Provolone del Monaco: use aged provolone, aged Asiago or Fontina for the melty, slightly sharp profile; shred fine so it melts into the sauce.
Extra virgin olive oil for frying: you can use sunflower, grapeseed or light olive oil which tolerate higher heat and won’t burn as quickly, but finish with a drizzle of good EVOO for flavor.

Pro Tips

– Use a mandoline or very sharp knife, and slice the zucchini thin but not paper thin. If the slices are too thin they’ll go limp when fried, too thick and they won’t crisp up. Aim for about 2 mm thickness.

– Pat the zucchini bone dry after salting. Any extra moisture will make the oil spit and make the slices soggy. If you still see moisture, press them between a couple of paper towels and give them another minute.

– Fry in small batches and keep the oil at a steady shimmer. Overcrowding cools the oil, so the zucchini steams instead of browns. Save a few tablespoons of that flavored oil for the pan, it adds more depth than plain olive oil later.

– When you’re emulsifying the cheese with pasta water, add the water just a little at a time while tossing vigorously. Too much hot water at once will make the sauce runny. If it gets too thick later, a spoonful of hot water revives it.

Spaghetti Alla Nerano Recipe

Recipe by Francis Mead

0.0 from 0 votes

I plated a silky, golden Spaghetti alla Nerano where crisp-fried zucchini dissolves into a cloud of Parmesan that had even skeptics asking for seconds.

Servings

servings

Calories

804

kcal

Equipment: 1. Mandoline or very sharp knife and cutting board
2. Large skillet (heavy bottom, for shallow frying)
3. Tongs or slotted spatula for flipping zucchini
4. Plates lined with paper towels for draining and patting dry
5. Large pot for boiling pasta
6. Colander and a heatproof cup or ladle to reserve pasta water
7. Fine box grater for Parmigiano and provolone
8. Mixing spoon or spatula and a large serving bowl for tossing and finishing

Ingredients

400 g spaghetti, about enough for 4 people
3 medium zucchini, about 600 to 700 g, thinly sliced (use a mandoline if you have one)
200 ml extra virgin olive oil for frying (you won't use it all, but need enough to shallow fry)
150 g Parmigiano Reggiano, finely grated (about 1 1/2 cups, packed)
100 g provolone del Monaco or aged provolone, finely grated or shredded
1 to 1 1/2 tsp fine sea salt, plus more for pasta water
freshly ground black pepper to taste
a small handful fresh basil leaves, torn
2 tbsp extra virgin olive oil for finishing

Directions

Thinly slice the zucchini (mandoline is easiest) and toss with 1 to 1 1/2 tsp fine sea salt, let sit 10 minutes so they release some water, then pat dry with paper towels because wet zucchini will spit in the oil.
Heat the 200 ml extra virgin olive oil in a large skillet over medium high heat until shimmering but not smoking. Fry the zucchini in batches so they get golden and slightly crisp, about 2 to 3 minutes per side. Don’t overcrowd the pan.
Drain fried zucchini on paper towels and set aside. Reserve a few tablespoons of the frying oil in the pan for flavor, discard the rest or save for another use.
Bring a large pot of water to a rolling boil, salt it generously, and cook 400 g spaghetti until just al dente. Before draining, reserve about 1 cup of the hot pasta cooking water.
Add the drained spaghetti directly to the skillet with a little of the reserved frying oil and the fried zucchini. Toss briefly over low heat just to combine.
Remove the skillet from the heat. Add 150 g finely grated Parmigiano Reggiano and 100 g grated provolone a little at a time, tossing vigorously and adding reserved hot pasta water a few tablespoons at a time to create a glossy, creamy sauce. You may not need the full cup, go slowly so it doesn’t get too watery.
Taste and season with freshly ground black pepper and more fine sea salt if needed. The cheeses are salty so be careful.
Add the torn basil leaves and 2 tbsp extra virgin olive oil, toss once more to combine. The basil should still be bright and fresh, not wilted to nothing.
Serve immediately with extra grated Parmigiano on the side. This dish is best eaten right away because the sauce firms up as it cools.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.