Spaghetti alla Nerano is a rich and creamy Italian pasta dish made with fried zucchini and Parmesan cheese. Loved by food enthusiasts—including Stanley Tucci—this restaurant-quality recipe delivers gourmet flavors yet comes together in just minutes!
What is Spaghetti alla Nerano?
This simple yet elegant pasta dish originates from the town of Nerano in Italy. Traditionally made with fried zucchini and al dente spaghetti, the dish is light and fresh yet irresistibly creamy. The original recipe, created by restaurant owner Maria Grazia in 1952, remains a closely guarded secret. However, many have tried to replicate its unique taste by deep-frying zucchini to enhance its sweetness and nuttiness.
Ingredients You’ll Need
- Sunflower oil – Ideal for frying zucchini due to its high smoke point.
- Zucchini – Opt for small, firm zucchini with deep green skin for the best flavor.
- Fresh basil – Essential for authentic Italian taste.
- Kosher salt – To enhance flavors.
- Olive oil – Use a high-quality extra virgin olive oil for the best results.
- Spaghetti – Any long, thin pasta, such as bucatini, linguine, or fettuccine, works well.
- Parmesan cheese – For authenticity, use semi-aged Provolone del Monaco, or substitute with Parmesan, caciocavallo, or provolone.
How to Make Spaghetti alla Nerano
- Fry the zucchini – Heat sunflower oil in a large pot and fry the zucchini slices until golden brown.
- Drain and season – Transfer fried zucchini to a paper towel-lined plate, then toss with basil, salt, and a drizzle of olive oil.
- Cook the pasta – Boil spaghetti until al dente, reserving two cups of pasta water before draining.
- Combine ingredients – Toss cooked spaghetti with fried zucchini in a skillet over medium-low heat. Gradually add reserved pasta water until the sauce reaches a creamy consistency.
- Finish with cheese – Stir in Parmesan, ensuring the pasta is fully coated in the creamy sauce. Season with additional salt, olive oil, and Parmesan before serving.
Tips for Success
- Multitask efficiently – Fry the zucchini while boiling the pasta to streamline the cooking process.
- Do not rinse the pasta – The starch helps the sauce cling to the noodles.
- For extra creaminess – Puree a portion of the fried zucchini and mix it into the sauce.
Customization Options
- Enhance flavor – Add sautéed onions, shallots, or minced garlic.
- Try different vegetables – Use yellow squash or mushrooms.
- Make it gluten-free – Substitute gluten-free pasta.
- Vegan option – Use plant-based Parmesan or mozzarella.
- Add a crunch – Top with breadcrumbs or crushed croutons.
Serving Suggestions
Enjoy Spaghetti alla Nerano with crusty bread to soak up the delicious sauce. Pair it with fresh salads such as:
- Kale Caesar Salad
- Arugula Salad
- Shaved Asparagus Salad
- Roasted Broccoli with Garlic Basil Tahini Sauce
For dessert, try a classic Italian treat like Tiramisu or Panna Cotta.
Make-Ahead & Storage Tips
- Prep in advance – Fry zucchini up to five days ahead and store in an airtight container.
- Best served fresh – Spaghetti alla Nerano is best enjoyed immediately, as the cheese thickens once cooled.
Wine Pairings
Complement this delicate dish with a crisp white wine such as Pinot Grigio, Sauvignon Blanc, or a refreshing Prosecco.
More Pasta Recipes to Try
- Tortellini in Cream Sauce
- Pasta alla Vodka
- Miso Pasta
- Easy Lemon Pasta
- Spaghetti Aglio e Olio
Spaghetti alla Nerano is a simple yet unforgettable dish. If you make this recipe, be sure to share your creation on social media using #SpaghettiallaNerano and tag us! Enjoy!
Spaghetti alla Nerano
A creamy and flavorful Italian pasta dish made with fried zucchini and parmesan cheese.
Ingredients
- ½ quart sunflower oil (or vegetable oil)
- 6 medium zucchini, thinly sliced (about 2 ½ lbs)
- 1 cup fresh basil, chopped
- Kosher salt, to taste
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1 lb spaghetti
- 2 cups grated parmesan cheese
Instructions
- Heat sunflower oil in a large pot over medium-high heat.
- Fry zucchini slices until golden brown (about 5-6 minutes), then transfer to paper towels to drain.
- Toss fried zucchini with basil, salt, and a drizzle of olive oil.
- Cook spaghetti until al dente, reserving 2 cups of pasta water before draining.
- In a large skillet over medium-low heat, combine pasta and fried zucchini. Gradually add reserved pasta water until a creamy sauce forms.
- Stir in parmesan cheese and toss until well combined.
- Season with additional salt, drizzle with olive oil, and serve with extra parmesan.
Enjoy your delicious Spaghetti alla Nerano! 🍝
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