Pasta alla Nerano
This iconic pasta from the Amalfi Coast combines crispy zucchini with creamy cheese for an unforgettable dish. Pasta alla Nerano is simple, elegant and full of southern Italian charm.
Servings: 6
Equipment
- Sharp Knife or Mandoline
- Slotted Spoon or Fry Wand
- Pot Large
- Skillet 12-Inch
Ingredients
- 1 Pound spaghetti
- 4 zucchini small, thinly sliced
- ½ Cup + 2 Tablespoons olive oil
- ½ Teaspoon kosher salt sea salt
- 6 to 8 Cloves garlic minced
- 4 Leaves basil torn
- ⅔ Cup Provolone del Monaco cheese shredded
To Garnish
- Parmigiano Reggiano cheese freshly shredded
- black pepper freshly ground
- fresh basil
Instructions
- Bring a large pot of salted water to a boil while making the zucchini.
- Add ¼ cup olive oil to a 12-inch nonstick skillet and heat over medium-high heat for 1 minute.
- Individually add the sliced zucchini to achieve a single layer, and sauté for 3 minutes without touching. Adjust the temperature if needed to prevent burning.
- Quickly shake the pan after 3 minutes and use a slotted spoon or deep fry wand to move the cooked zucchini to a paper towel-lined tray. Immediately season cooked zucchini lightly with salt.
- Continue cooking the zucchini in batches so you don't overcrowd the pan.
- Turn off the heat to the skillet until the pasta is cooked and drained.
- Add the spaghetti to the boiling water and cook until al dente, 8 to 11 minutes.
- Reserve 1 to 2 cups of pasta water, then drain the cooked pasta into a colander and set aside. Don’t rinse cooked pasta with any water.
- Heat the same skillet back to medium heat and add the remaining 2 tablespoons of olive oil, and warm for 1 minute.
- Add the garlic and sauté for 1 minute.
- Add the drained spaghetti to the skillet and toss until evenly coated.
- Remove the skillet from the heat, add the Provolone cheese with a couple of tablespoons of the pasta water, and mix it together quickly.
- Still working fast, gently toss the pasta and the cheese to create a light sauce coating. This sauce should cream quickly as the warm pasta water will emulsify the cheese, coating the noodles.
- Add the cooked zucchini and torn basil leaves and a bit more pasta water if needed and mix together.
- Serve immediately, garnished with Parmigiano Reggiano and a little black pepper.
Notes
Fry zucchini in batches: This keeps them crisp and prevents steaming.
Reserve pasta water: It’s key to creating a creamy, emulsified sauce.
Work quickly: Combine cheese and hot pasta while everything is warm for perfect blending of the sauce.
Use fresh basil: Tear up the leaves with your fingers just before adding, to release the most flavor.
Avoid rinsing pasta: The starch helps the sauce stick to the noodles so don't rinse.
Reserve pasta water: It’s key to creating a creamy, emulsified sauce.
Work quickly: Combine cheese and hot pasta while everything is warm for perfect blending of the sauce.
Use fresh basil: Tear up the leaves with your fingers just before adding, to release the most flavor.
Avoid rinsing pasta: The starch helps the sauce stick to the noodles so don't rinse.
Nutrition
Calories: 577kcal | Carbohydrates: 62g | Protein: 15g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 10mg | Sodium: 316mg | Potassium: 543mg | Fiber: 4g | Sugar: 5g | Vitamin A: 408IU | Vitamin C: 24mg | Calcium: 154mg | Iron: 2mg
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