Spaghetti alla Nerano (Courgette Pasta with Provolone and Basil)
Why this recipe works
- Creamy without cream: Starchy pasta water helps the provolone and Parmesan melt into a smooth, glossy coating.
- Deep courgette flavour: Frying the courgettes until golden concentrates their sweetness and gives the sauce a richer savoury base.
- Classic finishing method: Tossing the pasta with cheese, courgettes and cooking water in the pan creates the loose, emulsified texture associated with the dish.
Get the most out of this recipe
Authenticity notes
- Campanian style: Spaghetti alla Nerano is associated with the Amalfi Coast area of Campania, where fried courgettes are combined with cheese, basil and pasta water to form a creamy sauce.
- Cheese variations: Provolone gives the dish its distinctive tang and melt, while Pecorino Romano can be used for a sharper, saltier finish.
Texture tips
- Keep the sauce silky: Add pasta water gradually and toss vigorously so the cheese emulsifies rather than clumping.
- Control the heat: Lower the heat before adding the cheeses; excessive heat can make the sauce stringy instead of glossy.
- Fry in batches: Give the courgette slices enough space in the pan so they turn golden rather than steaming.
Ingredient notes
- Choose firm courgettes: Medium, firm courgettes slice neatly and hold their shape better during frying.
- Use good cheese: Freshly grated provolone and Parmesan melt more evenly than pre-grated cheese, which can contain anti-caking agents.
- Have everything ready: Once the spaghetti is cooked, the sauce comes together quickly, so grate the cheeses and pick the basil before draining the pasta.
Make-ahead tips
- Best served straight away: The sauce is at its loosest and glossiest as soon as it is tossed, so serve immediately after finishing.
- Reheat gently: Warm leftovers in a frying pan with a splash of water, tossing until piping hot and glossy; avoid high heat, which can make the cheese stringy.
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. Set everything by the hob so you can move quickly once the pasta is cooked.
- Heat the extra virgin olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches until deeply golden, turning once, then lift out and season lightly with some of the fine sea salt. Keep the oil hot between batches so the courgettes fry rather than stew.
- Bring a large pot of water to the boil and season it with the remaining fine sea salt. Cook the spaghetti until just shy of al dente. Reserve about 250 ml of the pasta water, then drain.
- Tip most of the fried courgettes into the frying pan and add a splash of the reserved pasta water. Add the spaghetti and toss over medium heat for 1 to 2 minutes, adding more pasta water a little at a time until everything looks glossy. Turn the heat to low.
- Add the provolone cheese and parmesan and toss vigorously until melted and creamy, loosening with a little more pasta water as needed. Tear in most of the fresh basil and add the black pepper, then toss again. Serve immediately, topped with the remaining courgettes and basil.
Recipe notes
Tips
- Keep the pasta water: the starch is what helps the provolone cheese and parmesan emulsify into a smooth sauce.
- If the sauce tightens, take the pan off the heat and toss with a splash more pasta water until it turns glossy again.
- If serving anyone who is pregnant, elderly, or immunocompromised, use cheeses made with pasteurised milk.
Substitutions
- Replace Provolone cheese with Mozzarella for a milder, softer melt (the sauce will be less tangy).
- Replace Parmesan with Pecorino Romano cheese for a sharper, saltier finish.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in an airtight container. Reheat gently in a frying pan with a splash of water, tossing until piping hot and glossy; avoid high heat or the cheese can turn stringy.
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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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