Spaghetti alla Nerano

Spaghetti alla Nerano is traditionally made by tossing spaghetti with sliced zucchini that have been fried in oil. The sauce is created using Provolone del Monaco or caciotta cheese, butter, and fresh basil. The combination of fried zucchini and melting cheese creates a rich, creamy texture.

This dish originated in the small fishing village of Nerano, located on the Sorrentine Peninsula in Campania, Italy. According to local lore, it was invented at a local restaurant called Maria Grazia. It has since become a beloved staple of Neapolitan cuisine.

Provolone del Monaco is a specific aged, semi-hard cheese from the Campania region that melts beautifully without becoming stringy. It provides a sharp, slightly tangy flavor that balances the sweet fried zucchini. If unavailable, a mix of provolone and parmesan is often used as a substitute.

To prevent the cheese from clumping into a solid mass, it must be grated very finely and added off the direct heat. The residual heat of the pasta water and the pasta itself melts the cheese gradually. Creating an emulsion by vigorously tossing the pasta is key to a silky sauce.