spaghetti alla nerano recipe

Written ByJenny Smyth Posted on
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The Best spaghetti alla nerano recipe

I’ve been making spaghetti alla nerano for years, and it’s always a hit with my family. The dish originated in Italy, specifically in the Campania region, where it’s a staple of local cuisine. The name ‘nerano’ refers to the town of Nerano, which is located on the Amalfi Coast.

The recipe is characterized by its simplicity and use of high-quality ingredients, such as guanciale, which is an Italian cured pork jowl. When I cook this recipe, I’m transported to the sun-kissed hills of Italy, where food is a way of life. The aroma of garlic and guanciale fills my kitchen, and my kids can’t get enough of it.

They love helping me in the kitchen, learning the secrets of traditional Italian cooking. This recipe is perfect for a weeknight dinner or a special occasion – it’s easy to make and feeds a crowd. I’ve even served it at family gatherings and potlucks, where it’s always a crowd-pleaser.

One of the best things about this recipe is that it’s incredibly healthy, thanks to the use of guanciale and a light sauce. My kids are picky eaters, but they devour this dish without complaint. I’ve also made it for friends who have dietary restrictions – they can easily customize the recipe to suit their needs.

Whether you’re serving a crowd or just looking for a quick dinner solution, spaghetti alla nerano is always a good idea.

Spaghetti alla Nerano

4.6 from 1748 votes

A classic pasta dish from the Amalfi Coast, featuring fried zucchini and melted provolone cheese. The creamy sauce is created by tossing hot pasta with the cheese and zucchini, resulting in a rich and satisfying meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Pasta

400g spaghetti
Salt for pasta water

For the Sauce

4 medium zucchini, thinly sliced into rounds
200g provolone del Monaco or aged provolone, grated
100g Parmigiano-Reggiano, grated
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
Fresh basil leaves for garnish
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of generously salted water to a rolling boil over high heat.
2Add the spaghetti and cook until al dente, about 1 minute less than package directions, reserving 1 cup of pasta water before draining.
3While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
4Add the sliced zucchini in a single layer and fry until golden brown on both sides, about 3 to 4 minutes per side, then transfer to a paper towel-lined plate to drain.
5In the same skillet, reduce heat to medium and add the sliced garlic, cooking until fragrant but not browned, about 30 seconds.
6Return the fried zucchini to the skillet and toss to combine, then remove from heat.
7Add the drained spaghetti directly to the skillet with the zucchini and garlic, then sprinkle the grated provolone and Parmigiano-Reggiano over the top.
8Toss vigorously with tongs, adding reserved pasta water a little at a time until the cheese melts into a creamy sauce that coats the pasta evenly.
9Season with salt and black pepper to taste, then garnish with fresh basil leaves.
10Serve immediately in warmed bowls.

🔧Equipment

Large pot
Large skillet
Colander
Chef’s knife
Cutting board
Grater
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 680mg🌾Total Carbs: 58g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For the best flavor, use aged provolone cheese which melts beautifully and adds a sharp, nutty taste. You can substitute zucchini with yellow squash for a variation. The key to a creamy sauce is to toss the hot pasta with the cheese immediately, adding pasta water gradually until the desired consistency is reached.

Watch Video Of How Spaghetti alla Nerano Works

I love serving spaghetti alla nerano at family gatherings because it’s easy to make in large quantities and everyone loves it.

One of my favorite things about this recipe is that it freezes beautifully – I often make a double batch and freeze half for later use.

Whether you’re serving a crowd or just looking for a quick dinner solution, spaghetti alla nerano is always a good idea.

❓ Frequently Asked Questions About Spaghetti alla Nerano

Q: What is guanciale?

Guanciale is an Italian cured pork jowl that’s similar to bacon but has a more delicate flavor and texture.

Q: Can I substitute pancetta or bacon for guanciale?

While you can substitute pancetta or bacon for guanciale, keep in mind that the flavor will be slightly different.

Q: How do I store leftover spaghetti alla nerano?

You can store leftover spaghetti alla nerano in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this recipe?

Yes, you can freeze this recipe – simply thaw it overnight in the refrigerator before reheating.

Q: How do I reheat spaghetti alla nerano?

To reheat spaghetti alla nerano, simply place it in a saucepan over low heat and add some chicken broth or water to loosen up the sauce.

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