Spaghetti alla Nerano (Spaghetti with Fried Courgettes and Cheese)
Why this recipe works
- Deep courgette flavour: Frying the courgettes until golden concentrates their sweetness and gives the sauce its rounded, savoury base.
- Creamy without cream: Starchy pasta water helps the grated cheeses melt into a loose, glossy coating that clings to the spaghetti.
- Off-heat finishing: Adding the cheese away from direct heat helps it emulsify smoothly rather than turning stringy or oily.
Get the most out of this recipe
Authenticity notes
- Campanian origin: Spaghetti alla Nerano is associated with the Amalfi Coast and is defined by the combination of fried courgettes, basil and a melting local-style cheese.
- About the cheese: Provolone del Monaco is traditional, but a good melting provolone with Parmesan still gives the dish its characteristic savoury depth.
Texture tips
- Toss vigorously: The sauce depends on movement: toss the spaghetti, courgettes and pasta water until the liquid turns cloudy before adding the cheese.
- Keep the cheese gentle: Remove the pan from the heat before adding the cheeses, then loosen with small splashes of pasta water as needed.
Common mistakes
- Pale courgettes: Lightly cooked courgettes will taste mild and watery; aim for a deep golden colour to build the dish’s savoury character.
- A heavy sauce: If the pasta starts to feel tight or sticky, add a little reserved pasta water and toss until the sauce loosens and shines.
Serving ideas
- Finish simply: A final drizzle of extra virgin olive oil, torn basil and black pepper keeps the dish fresh without masking the courgettes.
- What to serve with it: Serve with a crisp green salad or simply dressed tomatoes to balance the richness of the cheese sauce.
Equipment you'll need
Ingredients
Instructions
- Slice the courgettes into thin rounds, about 2 to 3 mm thick. Grate the provolone cheese and parmesan, and pick the basil leaves.
- Heat the extra virgin olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches for 3 to 5 minutes, turning, until deeply golden; lift out to a plate, leaving the oil in the pan.
- Bring a large pot of water to the boil and season it with the fine sea salt. Cook the spaghetti until just shy of al dente, then reserve 250 ml of the pasta water and drain.
- Return the frying pan to medium heat and add the drained spaghetti and fried courgettes. Add 150 ml of the reserved pasta water and toss vigorously with tongs for 1 to 2 minutes until the courgettes start to break down and the liquid turns slightly cloudy.
- Take the pan off the heat and add the provolone cheese and parmesan. Toss until melted and glossy, adding a splash more pasta water as needed to keep the sauce loose and creamy; it should cling to the spaghetti.
- Tear in most of the fresh basil and add the black pepper, then toss once more. Serve straight away with a drizzle of extra virgin olive oil and the remaining basil.
Recipe notes
Tips
- Fry the courgettes until properly golden; that deep colour is what gives the sauce its savoury, rounded flavour.
- When you add the provolone cheese and parmesan, keep the pan off the heat and toss well so the cheese emulsifies with the pasta water rather than turning stringy.
- If serving anyone vulnerable, ensure the pasta is piping hot when served and cool leftovers quickly before chilling.
Substitutions
- Replace provolone cheese with mozzarella for a milder, softer melt; you may need a little less pasta water as it releases more moisture.
- Replace fresh basil with fresh parsley for a different herb note that still works with the courgettes and cheese.
Storage
- Refrigerate up to 2 days
- Cool quickly, cover and refrigerate. Reheat in a frying pan over low heat with a splash of water, tossing until piping hot and glossy again; avoid high heat, which can split the cheese sauce.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (40min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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