Some dishes carry the spirit of a place — this Spaghetti alla Nerano captures the charm of Italy’s Amalfi Coast. Born in the seaside village of Nerano, this pasta blends pan-fried zucchini, basil, and aged cheese into a glossy, creamy sauce that clings to every strand of spaghetti. It’s proof that a few humble ingredients can create restaurant-level flavor.
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Why you’ll love this Spaghetti alla Nerano
It’s the kind of pasta that feels both indulgent and refreshing.
- Light yet deeply satisfying
- Ready in under 30 minutes
- Just a few ingredients, all affordable and easy to find
- Naturally vegetarian
- Bursting with Mediterranean flavor and freshness
Every time I make it, my kitchen smells like sunshine and olive oil. It’s comfort food for warm evenings — and even better the next day.
If you enjoy creamy pasta dishes with Italian roots, you’ll love my Tomato Burrata Pasta, which also brings together cheese, herbs, and vibrant summer produce.
Ingredients you’ll need For Spaghetti alla Nerano
The key to this dish lies in the balance of texture — tender spaghetti coated in a silky emulsion of cheese, zucchini, and olive oil.
Main Ingredients
- 1 lb spaghetti – classic long pasta holds the sauce beautifully
- 2 medium zucchinis, sliced into thin rounds – they fry up into soft, golden bites
- ¼ cup olive oil – extra virgin for the richest flavor
- 2 cloves garlic, minced – adds depth and aroma
- ½ cup fresh basil, chopped – brings brightness and fragrance
- ½ cup Pecorino Romano cheese, grated – salty and nutty, the key to the sauce
- Salt and freshly ground black pepper, to taste
Optional Add-ons or Substitutes
- Add Parmesan if Pecorino feels too sharp
- Use yellow squash for color variation
- Add a pinch of crushed red pepper flakes for subtle heat
- Stir in a spoonful of ricotta for extra creaminess
- Top with toasted breadcrumbs for crunch
For another Italian favorite with rustic charm, try my Rigatoni with Spinach and Ricotta. It’s creamy, herby, and full of texture — perfect for easy weeknight comfort.
Step-by-step instructions
This dish may be simple, but timing and technique make all the difference.
- Fry the zucchini.
- Heat olive oil in a large skillet over medium-high heat.
- Add zucchini slices in batches; cook until golden on both sides, about 3–4 minutes per side.
- Remove and drain on paper towels. Season lightly with salt. (Frying builds flavor — it’s where the magic begins.)
- Cook the pasta.
- Boil spaghetti in salted water until just al dente.
- Reserve about 1½ cups of pasta water before draining.
- Build the sauce.
- In the same skillet, reduce heat to medium and add garlic.
- Cook for 30 seconds until fragrant (don’t let it burn).
- Return zucchini to the skillet, then add a ladle of pasta water. Stir gently to loosen the zucchini into a sauce-like texture.
- Combine pasta and cheese.
- Add cooked spaghetti to the skillet with another ladle of pasta water.
- Sprinkle in grated Pecorino Romano and toss vigorously until creamy.
- Add basil, salt, and pepper. Toss until everything glistens with that signature Nerano sheen.
- Serve.
- Plate immediately with extra cheese and a drizzle of olive oil.
Quick reminders:
- Use freshly grated cheese — pre-shredded won’t melt the same.
- Keep stirring while adding pasta water for the creamiest texture.
- Don’t overcook the zucchini — soft and golden is perfect.
- Eat it hot; the sauce thickens as it cools.
If you love traditional Italian comfort, you’ll also enjoy my Pappardelle Bolognese — slow-simmered, hearty, and rich in the same homey spirit.
Expert tips for success
- Slice zucchini evenly for consistent browning.
- Use a large skillet so zucchini can fry in a single layer.
- Always salt the pasta water — it’s the foundation of the flavor.
- Add cheese off the heat to prevent clumping.
- If sauce looks dry, add more pasta water a little at a time.
- Garnish with lemon zest for an extra layer of brightness.
Serving suggestions
This dish pairs perfectly with light sides or antipasto-style starters.
- Garlic focaccia or toasted ciabatta
- Arugula salad with shaved Parmesan
- Roasted cherry tomatoes
- Grilled shrimp or chicken for added protein
- A crisp white wine or sparkling water with lemon
If you’re in a soup mood, my Italian Meatball Soup brings the same cozy Italian flavors in a hearty, broth-based bowl.
Storing and reheating
How to store it:
- Cool completely and store in an airtight container.
- Refrigerate up to 3 days.
- Avoid freezing — the zucchini texture won’t hold.
How to reheat it:
- Reheat gently in a skillet with a splash of water or olive oil.
- Add extra Pecorino Romano before serving to refresh the sauce.
Nutrition facts (per serving)
- Calories: 485
- Protein: 15g
- Carbohydrates: 54g
- Fat: 23g
- Saturated Fat: 6g
- Fiber: 5g
- Sugar: 6g
- Sodium: 520mg
- Calcium: 190mg
- Iron: 12% DV
Frequently asked questions
Can I bake the zucchini instead of frying?
Yes, bake at 425°F for 20 minutes until golden. It’s lighter but still delicious.
Can I use Parmesan instead of Pecorino Romano?
Absolutely. Parmesan gives a slightly milder, creamier finish.
What makes this pasta creamy without cream?
The starch from the pasta water emulsifies with cheese and oil to create a natural, luscious sauce.
Final thoughts
This Spaghetti alla Nerano is Italian simplicity at its best — a dish that’s as comforting as it is elegant. It turns everyday ingredients into a meal that feels like a warm coastal breeze.
- Fresh, light, and full of summer flavor
- Naturally creamy without heavy ingredients
- A timeless pasta you’ll crave again and again
Spaghetti alla Nerano
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Fry zucchini slices in batches until golden on both sides, 3–4 minutes per side. Drain on paper towels and season with salt.
- Cook spaghetti in salted boiling water until al dente. Reserve 1½ cups pasta water and drain.
- In the same skillet, reduce heat to medium and sauté garlic for 30 seconds until fragrant. Return zucchini to the skillet, add a ladle of pasta water, and stir to create a sauce-like texture.
- Add spaghetti to skillet with another ladle of pasta water. Sprinkle in grated Pecorino and toss vigorously until creamy.
- Stir in basil, salt, and pepper. Toss until sauce coats the pasta with a glossy sheen.
- Serve immediately with extra cheese and a drizzle of olive oil.
Nutrition
Notes
- Freshly grated Pecorino Romano is essential for creaminess.
- Pasta water emulsifies with cheese and oil to form the sauce.
- Avoid freezing — zucchini texture won’t hold.
