Spaghetti Alla Nerano is an authentic Italian dish, combining golden fried zucchini, sharp pecorino romano cheese, and fresh basil with perfectly al dente spaghetti.
An iconic Campanian recipe, made famous on the Amalfi Coast and perfected by chef and restaurateur, Frank Prisinzano, whose method I’ve adopted and passed along to you.
The result is a creamy, herbaceous pasta that’s both comforting and fresh.
It’s the kind of recipe that feels both rustic and elegant, perfect for a dinner party, cozy weeknight meal, or whenever you’re craving a true taste of Italy at home.
INGREDIENTS FOR SPAGHETTI ALLA NERANO
Spaghetti – the traditional choice for this classic Italian pasta but feel free to swap for linguine, bucatini, or any long pasta shape.
Zucchini – the star of the dish so be sure to pick up some good ones from the market or your garden. The key is to cut them into various shapes and sizes for optimal texture.
Fresh basil – measure with your heart here but you definitely want to add a good handful at the end for freshness.
Pecorino romano – is the perfect sharp, salty, and creamy choice for melting into the sauce and sprinkling over the top however parmesan will also work or a 50/50 mix of both.
Extra virgin olive oil – choose a high quality evoo for lightly frying the zucchini.
Garlic cloves – are optional and widely debated but we love some garlic over here. It’s left whole which infuses the oil and is then removed.
Sea salt – use generously to salt the pasta water, it should taste like the sea.
Black pepper – freshly cracked is best for seasoning the dish.
HOW TO MAKE SPAGHETTI ALLA NERANO
Step 1 – Trim zucchini ends and cut into a mix of sizes and shapes such as rounds, half-moons, and chunks. Heat olive oil in a deep skillet over medium-low. Add garlic cloves and one piece of zucchini to the pan.
Step 2 – Once the zucchini is bubbling, you’re ready to start frying the rest in batches (don’t overcrowd the pan). Remove and discard the garlic cloves before they get burnt (this process flavors the oil).
Step 3 – Add zucchini in small batches. As pieces begin to soften, transfer them to a bowl and keep adding more raw zucchini to the pan. Maintain a mix of doneness for texture, removing some slightly undercooked pieces to finish steaming in the bowl.
Step 4 – Meanwhile, cook spaghetti in boiling salted water to al dente. Reserve 1 cup pasta water.
Step 5 – Transfer a portion of the cooked zucchini (I like using the mushier pieces) to another bowl and blend with an immersion blender (or mash by hand), until mostly blended but not a full puree.
Step 6 – Return blended zucchini back to the skillet with leftover oil over low heat. Toss to cook briefly, then add in the rest of the fried zucchini.
Step 7 – Using tongs, transfer al dente spaghetti directly to the skillet along with torn basil leaves, and a ladle of pasta water. Toss to combine everything together.
Step 8 – Turn off the heat and add 1 cup pecorino with another splash more of pasta water. Toss vigorously to create a creamy, emulsified sauce. Taste then add more salt and freshly cracked black pepper, if needed.
Step 9 – Serve with more pecorino, fresh basil, and black pepper if desired.
SPAGHETTI ALLA NERANO RECIPE VARIATIONS
- Cheese options: pecorino romano is traditional, but parmesan or a 50/50 mix of parm and pecorino is great when you want a milder flavor.
- Pasta alternatives: spaghetti is classic, but linguine or bucatini would also work well. Truly, you can use any pasta shape you like.
- Make it creamier: blend more zucchini for a silkier sauce.
- Make it lighter: use less oil and more pasta water for a fresher version.
- Gluten-free option: use your favorite gluten-free spaghetti.
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RECIPE FAQ’S
It’s a pasta dish from the Amalfi Coast town of Nerano, made with fried zucchini, basil, and pecorino cheese. It’s famous for its creamy yet light sauce.
It’s best served immediately, but you can prep the zucchini in advance. Reheat gently with a splash of pasta water.
No, just fry directly in olive oil. The mix of textures comes from frying batches at different levels of doneness.
Yes. While pecorino romano gives a sharper, saltier flavor, parmesan will make it nuttier and milder.
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Spaghetti Alla Nerano
Equipment
- Immersion blender
- Deep skillet
- Cheese grater
- Slotted spoon
Ingredients
- 1/2 cup extra virgin olive oil
- 5 garlic cloves peeled
- 3-5 fresh zucchini depending on size
- 1/2 lb spaghetti or 1 lb for more servings
- 1 cup pecorino romano + more for serving
- 1/2 cup fresh basil leaves + more for serving
- sea salt to taste
- freshly cracked black pepper to taste
Instructions
- Trim zucchini ends and cut into a mix of sizes and shapes such as rounds, half-moons, and chunks. Heat olive oil in a deep skillet over medium-low. Add garlic cloves and one piece of zucchini to the pan.
- Once the zucchini is bubbling, you’re ready to start frying the rest in batches (don’t overcrowd the pan). Remove and discard the garlic cloves before they get burnt (this process flavors the oil).
- Add zucchini in small batches. As pieces begin to soften, transfer them to a bowl and keep adding more raw zucchini to the pan. Maintain a mix of doneness for texture, removing some slightly undercooked pieces to finish steaming in the bowl.
- Meanwhile, cook spaghetti in boiling salted water to al dente. Reserve 1 cup pasta water.
- Transfer a portion of the cooked zucchini (I like using the mushier pieces) to another bowl and blend with an immersion blender (or mash by hand), until mostly blended but not a full puree.
- Return blended zucchini back to the skillet with leftover oil over low heat. Toss to cook briefly, then add in the rest of the fried zucchini.
- Using tongs, transfer al dente spaghetti directly to the skillet along with torn basil leaves, and a ladle of pasta water. Toss to combine everything together.
- Turn off the heat and add 1 cup pecorino with another splash more of pasta water. Toss vigorously to create a creamy, emulsified sauce. Taste then add more salt and freshly cracked black pepper, if needed.
- Serve with more pecorino, fresh basil, and black pepper if desired.
Notes
- Keep oil hot but never smoking. If it overheats, add more zucchini to the pan to cool it down.
- In this recipe you can use ½ lb spaghetti for 2-3 servings or 1 lb spaghetti for 4-5 servings, depending how many people you want to feed.
- Pecorino is traditional, but parmesan works as well or a 50/50 mix of both is great for a milder flavor.
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