Spaghetti alla Nerano

Name: Spaghetti alla Nerano
Yield: 3 servings
Cuisine: Italian
Ingredients: 320g spaghetti; 700g small courgettes, thinly sliced; 100g Provolone del Monaco (or mild provolone), grated; 30g Parmigiano Reggiano, grated; A large handful of basil; Olive oil for frying

Spaghetti alla Nerano/spah-GET-tee ah-lah neh-RAH-noh/

Also known as: Spaghetti con Zucchine alla Nerano, Nerano Courgette Spaghetti, Spaghetti alla Nerano with Zucchini

About this dish

Spaghetti tossed with slices of fried courgette, basil and Provolone del Monaco cheese until silky and creamy.

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Ingredients

🌾320g spaghetti

🥒700g small courgettes, thinly sliced

🧀100g Provolone del Monaco (or mild provolone), grated

🧀30g Parmigiano Reggiano, grated

🌿A large handful of basil

🫒Olive oil for frying

Method

Serves 3

Fry the courgette slices in plenty of oil until golden, then drain and salt.

Leave a few aside and put the rest in a pan with basil and a splash of pasta water.

Cook the spaghetti until just al dente.

Add it to the courgettes with pasta water and the cheeses off the heat.

Toss hard until creamy, and top with the reserved courgette and basil.

✓ What Makes it Authentic

Spaghetti alla Nerano was created in the 1950s at a restaurant in the fishing village of Nerano on the Amalfi Coast's Sorrento peninsula.

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Spaghetti alla Nerano

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