Spaghetti alla Nerano Bianca (Courgette and Cheese Pasta)

In the bianca style, pasta alla Nerano is all about courgettes, cheese and the emulsion created by good pasta water rather than cream or tomato. Thin rounds of courgette are fried until golden, giving them a sweet, savoury depth that melts partly into the spaghetti. Provolone and Parmesan are tossed in off the heat so they form a smooth, glossy sauce, while basil keeps the dish fresh and fragrant. It is a simple Italian vegetarian pasta, but one that depends on careful texture: tender courgettes, silky strands and cheese that clings rather than clumps.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Campanian Italian pasta
Cooking style Crowd-friendly
Time commitment Under 1 hour

Why this recipe works

  • Deep courgette flavour: Frying the courgettes until golden gives the sauce a savoury sweetness that plain sautéed courgettes would not provide.
  • Creamy without cream: Starchy pasta water, butter and grated cheese are tossed together off the heat to make a smooth, glossy sauce.
  • Classic pasta method: Finishing the spaghetti in the pan lets the pasta absorb the courgette-infused oil and helps the sauce cling properly.

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Timing notes

  • Serve immediately: This pasta is at its best as soon as the cheese has melted into the sauce; holding it warm can make the sauce tighten or split.
  • Prepare before boiling: Slice the courgettes, grate the cheeses and pick the basil before the spaghetti goes on so the final tossing stage moves quickly.

Ingredient notes

  • Choose firm courgettes: Firm, medium-sized courgettes slice neatly and fry more evenly, giving better colour and texture in the finished pasta.
  • Use good melting cheese: Provolone gives the sauce its gentle stretch and mild savoury flavour, while Parmigiano Reggiano adds depth and saltiness.
  • Finish with fresh basil: Fresh basil should be added at the end so it stays aromatic rather than cooking down into the sauce.

Texture tips

  • Add pasta water gradually: Use reserved pasta water in small splashes while tossing; this helps loosen the cheese and create a silky coating rather than a watery sauce.
  • Take the pan off the heat: Add the cheeses away from direct heat and toss constantly so they melt smoothly instead of clumping or turning oily.
  • Fry in batches: Avoid crowding the courgettes in the pan; they need space to turn golden rather than steam and collapse.

Make-ahead tips

  • Get the components ready: The courgettes can be sliced and the cheeses grated ahead of cooking, but the pasta should be finished just before serving.
  • Reheat gently: Warm leftovers in a frying pan over low heat with a splash of water, tossing until piping hot and glossy again.

Equipment you'll need

Colander Grater Large frying pan Large pot Tongs Wooden spoon
Ingredients
Instructions
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  1. Slice the courgettes into thin rounds, about 2 to 3 mm thick. Lightly crush the garlic cloves with the side of a knife so they stay in larger pieces and can be removed later. Grate the provolone and parmesan, then pick the basil leaves.
  2. Heat the olive oil in a large frying pan over medium-high heat. Fry the courgettes in batches until deeply golden and tender, turning as needed, then lift out to a plate; keep the oil in the pan. Add the garlic to the pan for 30 to 60 seconds until fragrant, then remove and discard it.
  3. Bring a large pot of well-salted water to the boil and cook the spaghetti until just shy of al dente. Reserve about 250 ml of the pasta water, then drain. Keep the pan with the courgette oil warm over low heat.
  4. Add the spaghetti to the frying pan along with the fried courgettes and the butter. Add 120 ml of the reserved pasta water and toss vigorously with tongs until the pasta looks glossy and the courgettes start to break down slightly. Take the pan off the heat.
  5. Sprinkle in the provolone and parmesan a little at a time, tossing constantly so they melt into a smooth sauce rather than clumping. Loosen with a splash more pasta water as needed until the sauce coats the spaghetti and looks silky. Tear in most of the basil, toss once more, then serve straight away with the remaining basil on top.

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Recipe notes

Tips

  • Fry the courgettes until properly golden; that deeper colour is what gives the sauce its savoury backbone.
  • When adding the cheeses, keep the pan off the heat and toss continuously, adding pasta water gradually to keep the sauce glossy and smooth.
  • If serving anyone who is vulnerable to foodborne illness, ensure the dish is served piping hot and avoid holding it warm for long periods.

Substitutions

  • Replace Provolone cheese with Fontina cheese for a similarly melty, mild finish.
  • Replace Parmesan with Pecorino Romano cheese for a sharper, saltier sauce.

Storage

  • Refrigerate up to 2 days
  • Cool quickly, cover and refrigerate. Reheat gently in a frying pan over low heat with a splash of water, tossing until piping hot and glossy again; avoid high heat, which can make the cheese split.

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Recipe overview

  • Servings: 2 plates
  • Total time: 40min (35min active)
  • Difficulty: Medium
  • Cuisine: Italian
  • Allergens:
    Gluten Milk Wheat
Kid friendly
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Equipment you'll need

Colander Grater Large frying pan Large pot Tongs Wooden spoon
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