Spaghetti alla Nerano | Zucchini & Cheese Pasta from the Amalfi Coast

A creamy, simple dish born in the village of Nerano. Thinly fried zucchini, fresh basil, and a melty mix of Parmesan and provolone — all tossed with pasta and starchy water until silky. A true southern classic with minimal ingredients and maximum flavour.

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About This Dish

Spaghetti alla Nerano is a jewel of the Amalfi Coast, invented in the 1950s in the small fishing village of Nerano. The dish combines fried zucchini with fresh basil and a blend of cheeses — usually Parmesan and provolone — to create a sauce that’s creamy without cream. It’s a perfect example of southern Italian cooking: minimal ingredients, maximum flavour.

Ingredients (for 2 pax)

1 zucchini (thinly sliced and fried)

30g grated Parmesan

30g grated provolone

A generous handful of fresh basil

Olive oil and salt to taste

200–220g spaghetti

How to Make It

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

Step 1: Thinly slice the zucchini and fry in olive oil until lightly golden. Drain on paper towels.
Step 2: Cook the spaghetti in salted water until al dente, reserving some starchy cooking water.
Step 3: Toss the pasta with zucchini, Parmesan, provolone, basil, and a splash of pasta water until creamy and smooth.
Step 4: Adjust seasoning with salt and a drizzle of olive oil. Serve immediately.

Tucci’s Tips

Use small, firm zucchini for best flavour and texture.
Fry zucchini in batches so they cook evenly and don’t steam.
Don’t skimp on the basil — it adds the true Amalfi fragrance.

Variations

Extra Creamy: Add a small knob of butter while tossing the pasta.
Cheese Swap: Replace provolone with caciocavallo or pecorino.
Baked Version: Layer with extra cheese and bake briefly until bubbly.

Did You Know?

Historical Fact: Spaghetti alla Nerano was created in the 1950s by a local cook in Nerano, a village on the Amalfi Coast, and has since become a beloved southern Italian classic.

Fun Fact: Despite its creamy texture, the dish contains no cream — the sauce comes from cheese and starchy pasta water emulsifying together.

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Storage & Thank You

Best enjoyed immediately while creamy and hot. Leftovers can be stored in the fridge for up to 1 day, though texture is best fresh.

Can it be frozen? Not recommended — the zucchini and cheese sauce lose their texture when frozen.

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