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Spaghetti alla Nerano

Name: Spaghetti alla Nerano
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g spaghetti; 700 g courgettes thin rounds; 180 g Provolone del Monaco finely grated; 2 garlic cloves lightly crushed; 10 g basil leaves; 80 ml olive oil for the finishing pan; 600 ml olive oil for frying, not all absorbed; salt and black pepper to taste

Fried courgettes, basil and Provolone del Monaco

Spaghetti alla Nerano with thinly fried courgettes, basil and Provolone del Monaco, emulsified into a creamy sauce without cream.

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Prep20 minsCook25 minsServes4DifficultyMedium

Nerano, Campania

The regional version.

Nerano’s fried-courgette and Provolone del Monaco spaghetti, using basil and a little mashed courgette.

Courgettes are sliced thinly and fried before finishing the pasta.
Provolone del Monaco provides the characteristic cheese flavour.
Pasta water and cheese create creaminess without cream.

Technique: fried courgettes, basil and Provolone del Monaco

Do not fry the courgettes until exhausted and blackened. Add grated cheese off strong heat so it melts into the sauce rather than separating into lumps.

Ingredient notes & swaps

An aged cow’s-milk caciocavallo is a documented alternative, but Provolone del Monaco gives the named version its regional identity.

The recipe

Spaghetti alla Nerano

20 min prep25 min cook45 min total4 servings

Scale:

Ingredients

Main

400 g spaghetti
700 g courgettes, thin rounds
180 g Provolone del Monaco, finely grated
2 garlic cloves, lightly crushed
10 g basil leaves
80 ml olive oil, for the finishing pan
600 ml olive oil, for frying, not all absorbed
salt and black pepper, to taste

Method

1
Fry courgette rounds in batches in hot olive oil until lightly golden, not dark. Drain well and scatter with some basil.
2
Warm garlic in the finishing oil and remove once fragrant. Cook spaghetti in salted water until almost al dente.
3
Reserve pasta water. Mash about a third of the fried courgettes with a little warm cooking water.
4
Add mashed and whole courgettes to the garlic-scented oil, then pasta and a ladle of water. Toss until coated.
5
Take off the heat and gradually incorporate grated Provolone del Monaco, adding water as necessary to form a creamy emulsion.
6
Finish with remaining basil and pepper. Serve immediately, keeping some courgette rounds distinct.

The version on this page

Nerano’s fried-courgette and Provolone del Monaco spaghetti, using basil and a little mashed courgette.

Courgettes are sliced thinly and fried before finishing the pasta.
Provolone del Monaco provides the characteristic cheese flavour.
Pasta water and cheese create creaminess without cream.

Cooking it well

Do not fry the courgettes until exhausted and blackened. Add grated cheese off strong heat so it melts into the sauce rather than separating into lumps.

Serving and planning

Serve as a first course while glossy and hot. No mussels, chicken or cream are included in this version.

Ingredient alternatives

An aged cow’s-milk caciocavallo is a documented alternative, but Provolone del Monaco gives the named version its regional identity.

Explore the Italian regional cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

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