Spaghetti alla Nerano

Spaghetti alla Nerano
4.58 from 205 ratings
A pasta of the Neapolitan culinary tradition
1st main course – Primo piatto
RECIPE BY Jessica | Chef & Author
This delicious dish is said to have originated around 1950 in a small bay of Nerano on the Amalfi Coast. There, a chef tried to combine his pasta with zucchini with the delicious Provolone del Monaco to create a spicy and creamy pasta. Even today this delicious dish is served in the small restaurants of Nerano. So that you don't have to go all the way to Campania to enjoy this delicacy, we show you here how you can easily conjure up the Spaghetti alla Nerano at home.
Amount
4
servings
Ingredients list
Difficulty: easy
Cost: low
Calories: 555kcal
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
sugar free
vegetarian
Difficulty: easy
Cost: low
Calories: 555kcal
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
sugar free
vegetarian
Directions
  • First, wash the zucchini thoroughly and pat dry. Then cut into thin slices with a vegetable slicer. Grate the parmesan and provolone cheese and set aside.
    600 g zucchini, 40 g parmesan cheese, 130 g provolone cheese
  • Heat a large frying pan with sunflower oil and deep-fry the zucchini slices in portions until lightly browned. Then fish out with a slotted spoon, drain and transfer to a plate lined with kitchen paper.
    sunflower oil
  • Now bring a pot of well-salted water to a boil and cook the spaghetti al dente.
    400 g spaghetti
  • In the meantime, heat a large frying pan with the olive oil and briefly sauté the peeled garlic in it. Then remove it and add the fried zucchini slices.
    2 tbsp olive oil extra virgin, 1 clove garlic
  • Now pour in a ladleful of pasta water and let the zucchini soak in it briefly. Pour two more ladles of pasta water into a bowl and save for later. Drain the finished spaghetti and then add it directly to the frying pan with the zucchini.
  • Now add half of the grated provolone and another ladle of pasta water and mix thoroughly until the cheese is melted.
  • Then add the second half of the provolone cheese, the parmesan cheese, the remaining pasta water, and fresh chopped basil. Season to taste with salt and pepper and mix thoroughly again.
    basil, black pepper, salt
  • Arrange the pasta now immediately on deep plates and serve hot!
    Buon appetito!

Tip

If you don’t have provolone at home you can use another aromatic hard cheese or simply double the amount of parmesan.
Calories: 555kcal (28%)Carbohydrates: 80g (27%)Protein: 27g (54%)Fat: 14g (22%)Saturated fatty acids: 8g (40%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 4gCholesterol: 29mg (10%)

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4.58 from 205 votes (205 ratings without comment)

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