Spaghetti Alla Nerano

This Spaghetti alla Nerano transforms humble zucchini into a luxurious pasta experience that's simultaneously light and indulgent. The magic happens when thinly sliced zucchini is fried until golden, bringing out its natural sweetness and adding a nutty depth that ordinary zucchini dishes simply don't have. When tossed with perfectly al dente spaghetti, fresh basil, and aged cheese, it creates a velvety, flavor-packed sauce that clings to every strand. Made famous by Stanley Tucci's declaration that it's "one of the best things he's ever eaten," this dish proves that simplicity and technique can create something truly extraordinary.

If spaghetti served with cheese and zucchini sounds great to you, then you'll love Spaghetti alla Nerano. This "life-changing" and "unbelievable" pasta dish was made famous during a segment on Stanley Tucci's Searching for Italy. He claimed it as one of the best things he's ever eaten, and I couldn't agree more!

Essential Ingredients and Selection Tips

• Zucchini: Look for small, firm zucchini with deep green color. Smaller zucchini are sweeter, less watery, and contain fewer seeds than their larger counterparts.
• Sunflower Oil: With its high smoke point and neutral flavor, it's perfect for frying. Vegetable oil works well as a substitute.
• Fresh Basil: Essential for authentic flavor. There's simply no substitute for the aromatic quality it brings to this dish.
• Pasta: Traditional spaghetti works beautifully, but any long, thin pasta like bucatini or linguine will work equally well.
• Parmesan Cheese: Freshly grated from a block yields the best texture and flavor. For true authenticity, seek out provolone del Monaco if you can find it.

The quality of your zucchini makes all the difference in this dish. I once made it with overgrown garden zucchini and was disappointed with the watery results. Small, firm zucchini create the perfect texture and concentrated flavor that makes this dish special.

Detailed Cooking Instructions

Step 1: Perfect The Fried Zucchini

Pour sunflower oil into a deep pot to a depth of about 1 inch and heat to a gentle boil (around 350°F). Slice 5-6 small zucchini into thin rounds (about ⅛ inch thick) and fry in batches until golden brown and slightly crisp around the edges. Avoid overcrowding the pot, which prevents proper browning. Transfer to paper towels to drain excess oil.

Step 2: Season While Hot

Immediately transfer the warm fried zucchini to a bowl and toss with a handful of fresh basil leaves torn into pieces, a generous pinch of kosher salt, and a drizzle of quality olive oil. This step infuses the zucchini with basil's aromatic oils while still warm. Let the mixture sit while you prepare the pasta.

Step 3: Cook Pasta To Perfect Al Dente

Bring a large pot of generously salted water to a rolling boil. Add 1 pound of spaghetti and cook until just al dente, about 1-2 minutes less than package directions. Before draining, reserve 2 cups of starchy pasta water - this is crucial for creating the creamy sauce. Drain pasta without rinsing to preserve the surface starch.

Step 4: Create The Silky Sauce

In a large skillet over medium-low heat, combine the hot pasta with the fried zucchini mixture. Add about ½ cup of the reserved pasta water and toss continuously, allowing the starch and cheese to emulsify. If the mixture seems dry, add more pasta water a little at a time.

Step 5: Finish With Cheese And Finesse

Add generous amounts of freshly grated Parmesan cheese (about 1 cup) and continue tossing vigorously until the sauce becomes silky and coats each strand of pasta. The zucchini will begin to break down slightly, creating a creamy consistency. Finish with a drizzle of olive oil, a final sprinkle of cheese, and fresh basil leaves.

Pin it

The first time I made this dish, I was impressed by how such simple ingredients could create something so extraordinarily delicious. The key is in the technique - properly frying the zucchini and creating that emulsified sauce with starchy pasta water and cheese transforms these everyday ingredients into something magical.

The Secret to Perfect Texture

The most remarkable aspect of Spaghetti alla Nerano is its creamy texture, achieved without using any cream. Through extensive experimentation, I've discovered that success depends on three crucial factors. First, properly emulsifying the sauce by vigorously tossing the hot pasta with reserved pasta water and cheese creates that silky consistency. Second, the temperature matters tremendously - working with hot pasta in a warm (but not too hot) pan prevents the cheese from separating. Finally, the breakdown of the fried zucchini as you toss contributes to the sauce's body. My first few attempts resulted in clumpy cheese and separated sauce until I mastered the continuous tossing technique that chefs use, which makes all the difference.

Pin it

The Fascinating History

This pasta's origin story adds another layer of intrigue to its appeal. Created in 1952 by restaurateur Maria Grazia in the small village of Nerano on Italy's Amalfi Coast, the original recipe remains a closely guarded secret. The restaurant still operates today, serving their famous zucchini pasta to tourists and locals alike. What began as a humble creation in a small coastal kitchen has risen to international fame, particularly after Stanley Tucci's enthusiastic endorsement. I find it remarkable how a dish with such simple ingredients has maintained its mystique for over 70 years, with countless chefs attempting to recreate its magic. My version may not be exactly like Maria Grazia's original, but the technique of frying the zucchini and creating that silky sauce captures the essence of what makes this dish so special.

Perfect Wine Pairings

The delicate yet rich flavors of Spaghetti alla Nerano call for thoughtful wine pairings that complement without overwhelming. I've found that light, crisp white wines work beautifully - a Pinot Grigio or Sauvignon Blanc from Northern Italy offers enough acidity to cut through the richness while enhancing the subtle zucchini flavor. For something slightly more festive, a good Prosecco creates a delightful contrast with its effervescence. If you prefer red wine, avoid heavy tannic options and instead choose a light, chilled Frappato or Grignolino. These light-bodied reds have enough acidity to complement the dish without overpowering its delicate flavors. Wine pairing is personal, of course, but these selections have consistently enhanced my enjoyment of this special pasta.

Customization Options

While the classic recipe is perfection in its simplicity, I've experimented with several variations that respect the original while adding personal touches. For additional depth, sautéing finely diced sweet onion or shallots with minced garlic before adding the pasta and zucchini creates a more aromatic base. For visual appeal and flavor variation, using a mix of green zucchini and yellow summer squash creates a beautiful presentation. Mushroom lovers might appreciate adding some fried cremini or oyster mushrooms alongside the zucchini for an earthier version. For those avoiding gluten, the dish works surprisingly well with high-quality gluten-free pasta, particularly those made with corn and rice. The recipe's inherent flexibility makes it adaptable to dietary preferences while maintaining its essential character.

Pin it

This Spaghetti alla Nerano has become one of my signature dishes, the one friends request when they visit. What captivates me most is how it transforms humble ingredients into something that tastes genuinely luxurious. It's a testament to Italian cuisine's philosophy that quality ingredients and proper technique can create extraordinary results without complexity or extravagance. Whether you're cooking for a special occasion or simply treating yourself to an elevated weeknight dinner, this pasta delivers a taste experience that lives up to Stanley Tucci's enthusiastic endorsement.

Frequently Asked Questions

→ Can I use a different type of pasta for this recipe?

Yes, while traditional Spaghetti alla Nerano uses spaghetti, you can substitute other long pasta shapes like linguine, bucatini, or fettuccine. Short pasta shapes like penne or rigatoni will also work, though the texture and sauce-coating quality will be slightly different.

→ How thin should I slice the zucchini?

Aim for slices about 1/8-inch (3mm) thick. You can use a sharp knife, but a mandoline slicer works best for consistent, thin slices. Thin slices will fry more evenly and integrate better into the final dish.

→ Can I make this dish healthier by using less oil?

While traditional Spaghetti alla Nerano calls for frying the zucchini, you can reduce the oil by sautéing or even roasting the zucchini instead. The flavor will be different but still delicious. If sautéing, use about 3-4 tablespoons of oil and cook until tender with some golden spots. If roasting, toss with olive oil and bake at 425°F (220°C) for about 15-20 minutes.

→ What can I substitute for parmesan cheese?

For a similar flavor profile, you can use Pecorino Romano, which is sharper but works well. Grana Padano is another excellent alternative that's slightly milder than parmesan. For a more authentic version of this dish, you could use Provolone del Monaco, which is traditionally used in the original recipe from Nerano, though it can be hard to find outside of Italy.

→ Why is my sauce not creamy enough?

The creaminess comes from emulsifying the pasta water with the cheese. Make sure you've reserved enough starchy pasta water (at least 2 cups), add it gradually while the pasta is still hot, and keep tossing continuously. Also, finely grate your cheese - pre-grated cheese often contains anti-caking agents that can prevent it from melting smoothly.

→ Can I prepare any components of this dish ahead of time?

Yes! The fried zucchini can be prepared up to 5 days ahead and stored in the refrigerator. When ready to use, bring it to room temperature before combining with the hot pasta. This makes meal prep much easier, as the most time-consuming part is already done.