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Spaghetti alla Nerano brings together crispy sautéed zucchini and melty Italian cheese for a knockout pasta dish with crazy flavor. Born in Campania, this meat-free favorite turns basic stuff into something memorable, especially with the cool trick of finishing the pasta right in the sauce just like you’d do with risotto. That move makes sure the noodles suck up every bit of flavor and get wrapped in that smooth, iconic coating everyone loves.
I actually tried making this after seeing Stanley Tucci talk it up during his food adventures in Italy. When I cooked it for my family, the table went quiet—seconds, please, was the only thing anyone said after. The way the sweet crispy zucchini plays against the salty, gooey cheese? It’s so good, it’s hard not to go back for more.
Irresistible Ingredients
- Olive oil (good quality): Sets the rich base for genuine Italian taste
- All-purpose flour: Gives zucchini a thin light crust that helps them keep their shape in the pan
- Chili flakes: Just enough heat to make every bite pop
- Garlic: Adds loads of flavor to the oil but keeps things mellow for the zucchini
- Fresh basil: Spruces things up with a hit of green and fresh scent that balances the cheese
- Parmigiano Reggiano: Brings savory umami goodness and thickens the sauce
- Provolone del Monaco cheese: Packs salty-savory punch and melts super smooth
- Zucchini: Look for not-too-big, firm green ones—they fry up best
- Spaghetti: Handles the creamy sauce perfectly and stays satisfying to bite into
Making It Awesome
- Final Touch:
- Once the pan comes off the heat, stir in your cheeses right away. The leftover warmth gets them all gooey and creamy, without making them gritty. Keep whisking so everything blends together nice and smooth.
- Pasta Magic:
- Boil spaghetti in a salty pot until it’s still tough in the middle. Scoop it to the pan to finish cooking and soak up all those flavors. This risottatura method is what sets great pasta apart from just okay pasta—trust me.
- Flavor Steps:
- Warm olive oil with some crushed garlic and a pinch of chili. Keep the heat gentle—you're just looking for a fragrant oil. Fish the garlic and chili out before moving on so you’re not left with any sharp, bitter tastes; the scented oil will do the rest.
- Zucchini Frying:
- Get the oil nice and hot (about 350°F), then drop zucchini in small batches. Two minutes per side and they’ll be bronzed but soft. Let them drain well on paper towels—no extra grease, please.
- Cheesy Prep:
- Grate both cheeses while cold and toss them together in a bowl—this way they mix into the pasta evenly. Keeping the cheese chilled stops it from clumping later on.
- Zucchini Slicing:
- Slice your zucchini into consistent 1/4-inch disks for even frying. Dust them lightly with flour so they hold up in the hot oil and get a bit of caramelized color.
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My grandma swore that only the best zucchini worked for this meal. She always hunted for smaller, firmer ones with almost no seeds inside. If you nail the fry, zucchini goes all toasty and sweet—totally changes this usually plain veggie. Every summer, this pasta takes center stage at our family table when the zucchini are at their peak.
Amazing Origins
This pasta favorite was born in the seaside village of Nerano in Massa Lubrense. There’s a story about Prince Pupetto popping into the Maria Grazia spot in the '50s and helping spark the dish's creation. With just zucchini, cheese, and basil around, a classic was whipped up. Its fame spread quickly—from one small restaurant to the whole country, then out into the world. Don’t be fooled by the basic ingredients—it’s all about careful cooking to hit that next-level flavor.
Tasty Pairings
Light white wines work wonders with the richness here. Grab some crusty bread to mop up every last bit of sauce. A green salad tossed with lemon and olive oil brings a fresh bite alongside all the creaminess. For meat lovers, a few slices of prosciutto on the side make it hearty. Want dessert? Chill some peaches or cantaloupe for a sweet and simple finish.
Ways to Make It Yours
Try swapping in seafood, veggies that are in season, or make it fit any food needs you have. Throw in some sautéed shrimp or squid for extra protein. Add fresh peas or a handful of cherry tomatoes for more color and snap. Vegan cheese? Totally works too!
Simple Storage
Pop leftovers into a sealed container; they’ll keep fine for up to three days. To reheat, use a nonstick pan with a splash of water or broth—steer clear of the microwave, which can mess with the texture.
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Frequently Asked Questions
- → Can I pick a different pasta instead of spaghetti for this?
- Sure! Linguine, bucatini, or even something shorter like mezzi rigatoni will soak up the sauce. Remember to pull them from the water a few minutes early since you'll finish cooking them with the zucchini and cheese.
- → Got a swap for provolone cheese?
- If provolone’s not in your fridge, try caciocavallo—that’s a classic pick. If all else fails, low-moisture mozzarella with some sharp pecorino will do. Just use a melty cheese with lots of flavor!
- → Can I fry zucchini ahead of time?
- Yep, fry up the zucchini the day before and pop it in the fridge. Let it warm up before finishing the dish. It loses a little crunch, but you won't really notice once it’s mixed in with the pasta.
- → Why is the sauce missing that creamy vibe?
- You need perfectly fried zucchini that softens a bit, starchy pasta water, and cheese melted off the heat. Too thick? Add more pasta water before the cheese. Never melt cheese over high heat or it’ll go stringy.
- → How do I make this less greasy?
- Drain zucchini on paper towels to get rid of extra oil. Or try baking floured zucchini at 425°F until it browns up! Flavor shifts a bit, but a drizzle of olive oil before serving keeps it tasty.