Effortless Spaghetti Alla Nerano (Print Version)

# Ingredients:

→ Pasta

01 - 7 ounces of spaghetti

→ Vegetables and Aromatics

02 - One clove garlic, peeled
03 - Two medium-sized zucchini
04 - Red chili flakes or fresh chili, as much as you like
05 - Basil leaves, add based on your preference

→ Cheeses

06 - Parmigiano Reggiano, grated to make 1/2 cup
07 - Provolone cheese, grated to 2/3 cup

→ Other Ingredients

08 - All-purpose flour, enough to coat zucchini
09 - Oil for frying (vegetable)
10 - High-quality olive oil for cooking
11 - Salt and pepper, season to your liking

# Instructions:

01 - Chop the zucchini into thin, round slices (around 1/4 inch thick). Sprinkle some flour on a plate or tray. Coat each zucchini slice with a bit of flour and tap off any extra. This makes them crispier once fried.
02 - Use a grater to shred both cheeses. Stick them in the fridge so they stay cold—this helps the cheese melt evenly later when making the sauce.
03 - Pour enough vegetable oil into a frying pan, so it pools about 1/2 inch deep. Heat until it’s shimmering but not smoking. Fry the zucchini slices, doing small batches, until both sides are golden (about 2-3 minutes). Let them cool on a plate lined with paper towels. Set aside the prettiest slices to top your dish later.
04 - In a big skillet, add a generous drizzle of olive oil, throw in the garlic (smash it lightly first), and some chili. Place over medium heat and let the garlic and chili flavor the oil. Once it smells amazing, remove the garlic and chili.
05 - Add the fried zucchini to the skillet with the infused oil. Splash in about 1/4 cup of hot water (or pasta water if you’re boiling it already), tear up a few basil leaves, and cover the pan. Let it simmer gently over low heat while the zucchini softens and starts turning saucy.
06 - While the zucchini simmers, bring a big pot of salted water to boil and toss in the spaghetti. Cook it until it's about 4 minutes under what the package suggests—it'll finish cooking with the sauce. Save a cup of the starchy water before draining.
07 - Move the slightly undercooked pasta into the skillet with the zucchini mixture. Keep cooking everything together, stirring gently, and splash in some reserved pasta water when things look dry. The zucchini will break down even more, coating the pasta in a creamy, thick sauce.
08 - Turn off the heat before adding the cheeses; direct heat can make them get stringy. Sprinkle in the grated provolone and Parmigiano, stirring constantly until they melt and everything looks smooth. Add a spoonful of water if it’s too thick or lumpy, and keep stirring until creamy.
09 - Scoop the pasta onto plates right away while it’s still hot and velvety. Add the saved fried zucchini slices on top as a garnish, tear a few basil leaves over everything, and finish with cracked black pepper. Serve while the cheese is still gooey!

# Notes:

01 - This dish comes from a small Amalfi Coast village called Nerano, created sometime in the 1950s, and has become a Campania region favorite.
02 - If you can find it, try using provolone del Monaco, a special aged cheese from the Nerano region, for an authentic flavor. Otherwise, regular aged provolone works great!
03 - The magic of this pasta lies in how the fried zucchini breaks down, creating a creamy sauce that clings perfectly to the spaghetti.
04 - Take your time frying; zucchini that’s properly golden-brown tastes better and adds a depth of flavor to this simple recipe.

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