During a memorable week-long escape to Sorrento with my girlfriend I was determined to try all the dishes that were on my list. One dish that I had forgotten about was Spaghetti alla Nerano. On our final day I had until late afternoon to tick this off my list. We found that many restaurants only served this dish in the evening. After several fruitless attempts, we stumbled upon a charming restaurant that agreed to prepare it for us at lunchtime. I explained our plight and they were happy to oblige. I can tell you it did not disappoint. Perfectly fried courgette thinly slice in a silky super cheesy sauce. Comforting whilst not including any cream. It’s Pasta magic using only the right cheese and starchy pasta water that you can use to create a cheese sauce to rival any other.
Now, you can recreate this iconic Italian pasta dish at home with a recipe that honours the traditional flavours, authentic Italian style with no cream.
The History of Spaghetti alla Nerano
Spaghetti alla Nerano has a unique origin in the fact that it is exactly traceable, unlike many other famous recipes. This classic dish was created by Maria Grazia, a local restaurateur. She first served at her eponymous beachside restaurant. According to the restaurant’s website, Maria Grazia invented the dish “just for fun” in 1952. Her original recipe remains a closely guarded secret. There is even speculation about a “secret ingredient” that makes her version distinct. Despite this mystery, Spaghetti alla Nerano has become a beloved staple among both professional chefs and home cooks alike.
Nutritional Benefits
Spaghetti alla Nerano offers a variety of nutritional benefits. The courgettes are rich in vitamins A and C, potassium, and dietary fiber, promoting overall health and digestion. Olive oil provides heart-healthy monounsaturated fats, while the cheese adds protein and calcium, essential for muscle function and bone health. The dish’s use of minimal ingredients ensures a balance of nutrients while maintaining its delicious, authentic flavour.
Spaghett a Move and Try This dish
Spaghetti alla Nerano is a delightful tribute to the flavors of Southern Italy, bringing the taste of Sorrento straight to your home. This recipe showcases how a few fresh ingredients can come together to create a rich and satisfying meal. Whether you’re reminiscing about a trip to Italy or simply looking for a comforting pasta dish, this authentic version of Spaghetti alla Nerano will transport you to the heart of Italian cuisine with every bite. Enjoy the simplicity and depth of flavor in this classic Italian pasta dish, and savor the taste of Sorrento at your table.
Spaghetti alla Nerano: Cheesy, Easy and Really Delicious
Course: Main, PastaCuisine: ItalianDifficulty: Easy to Medium4
servings15
minutes25
minutes550
kcalIngredients
400g Spaghetti: The choice of spaghetti provides the ideal texture and surface area to capture and hold the creamy sauce made from courgettes and cheese. It’s vital to choose higher quality pasta for this recipe specifically Bronze Die Pasta. The high starch content ensures success with your sauce.
6 Medium Courgettes/Zucchini (Approximately 1kg), Sliced into Thin Rounds: Their mild, slightly sweet flavour and tender texture become beautifully crispy when fried.
Handful of Fresh Basil Leaves, Torn: Fresh basil adds a burst of aromatic flavour and a hint of peppery sweetness that complements the richness of the courgettes and cheese. It also provides a fresh, herbal note that balances the dish.
200g Provolone Cheese (or 100g Each of Pecorino and Parmigiano Reggiano), Grated: Provolone cheese imparts a sharp, tangy flavor that enhances the dish’s depth. Alternatively, a combination of Pecorino and Parmigiano Reggiano provides a balance of sharpness and nutty complexity. Both cheeses melt beautifully, contributing to the creamy, rich sauce.
500ml Olive Oil, for Frying the Courgettes: Olive oil is used for frying the courgettes, providing a subtle fruity flavour and healthy monounsaturated fats. It helps achieve the desired crispy texture while adding a depth of flavour to the courgettes.
50g Butter: Butter enriches the sauce, adding a velvety texture and a buttery flavour that complements the courgettes and cheese. It also helps to emulsify the sauce, giving it a smooth, luxurious consistency.
Salt and Pepper, to Taste: Essential for seasoning, salt and pepper enhance the flavours of the other ingredients, making the dish more balanced
Directions
- Fry the Courgettes: Heat the olive oil in a large, high-sided frying pan. Test the oil’s readiness by dropping in a single courgette disc—if it sizzles, the oil is hot enough. Add the sliced courgettes and deep-fry until golden. Depending on the size of your pan, you may need to do this in batches. Remove the courgettes with a slotted spoon and drain on kitchen paper. Let them cool to room temperature in a bowl.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until it’s a couple of minutes less than the package instructions for an al dente texture. Reserve some pasta water before draining.
- Prepare the Sauce: While the pasta cooks, heat a separate frying pan over medium heat. Add the cooled courgettes, stirring occasionally and incorporating a couple of ladles of pasta water. Once the courgettes start to soften, add the butter and stir until it melts. Use the back of a wooden spoon to break up the courgettes.
- Combine Pasta and Sauce: Add the drained pasta to the pan with the courgettes and mix in most of the grated cheese. Remove the pan from heat and toss everything together. If needed, add more pasta water to achieve a silky sauce that coats the pasta evenly.
- Season and Serve: Season to taste with salt and pepper. Serve the Spaghetti alla Nerano warm, garnished with additional cheese and torn basil leaves.
