Spaghetti alla Nerano is an exquisite pasta dish, typical of the cuisine of Campania. It was invented in 1952 in Nerano, a small village on the Sorrento Peninsula, by the chef of a restaurant named Mariagrazia.

There are some variations of the dish — for example, many believe that is best with Provolone Del Monaco, while others argue that Mrs. Mariagrazia used Caciocavallo together with other cheeses such as pecorino or dry caciotta — but it is always quick and easy to prepare, and requires very few ingredients.

Here is the recipe that I have prepared for you, following the instructions of “Il Cucchiao” with some small modifications. One key difference is that I do not fry the zucchini.

Serves: 4

Prep time: 15 minutes

Ingredients:

Spaghetti: about 13 ounces (360 grams)

Zucchini: 4

Clove of garlic, minced: 1/2

Grated Provolone and Pecorino cheese: 7 ounces

Extra virgin olive oil: 2 tablespoons

A knob of butter

Fresh basil: 4 leaves

Chopped parsley: 1 tablespoon (optional)

Salt

Black pepper

Method:

Preheat the oven to 360 degrees Fahrenheit (180 degrees Celsius).

Wash the zucchini and cut them into thin slices using a knife. Put them in a bowl with 2 tablespoons of oil and minced garlic. Mix well, spread them out on baking paper without overlapping too much, and bake for about 10 minutes. Sprinkle the cooked zucchini with salt.

Meanwhile, bring water to a boil and add the salt, then add the spaghetti.

Wash and chop the parsley and basil.

About 4-5 minutes before the cooking time indicated on the box, when the spaghetti is still quite al dente, remove 2 cups of the pasta water and set aside, then drain the spaghetti. Pour the pasta back in the pot, add the 2 cups of water, and continue to cook, stirring constantly, over medium heat, until the pasta begins to take on a creamy, starch-coated, texture (this procedure is called “mantecatura”).

When the spaghetti is almost cooked, add half of the cooked zucchini, the chopped herbs, and continue mixing. Turn off the heat and add the grated cheese, butter, pepper, and 1-2 tablespoons of cooking water if necessary. Top with the remaining zucchini and serve immediately.
Enjoy your meal!”

References

Il Cucchiaion D’Argento. (n.d.). Ricetta Spaghetti alla Nerano. Il Cucchiaio D’Argento. Retrieved July 11, 2023, from https://www.cucchiaio.it/ricetta/spaghetti-alla-nerano/

Prelibata . (2017, September 27). Spaghetti alla Nerano, la vera storia di una ricetta famosa nel mondo. Prelibata | Percorsi Nel Gusto. https://blog.prelibata.com/spaghetti-alla-nerano/