Spaghetti alla Nerano (Zucchini Spaghetti)
This Spaghetti alla Nerano is an authentic Italian pasta dish that couldn't be simpler. It requires just 8 simple ingredients, including salt and pepper! My version is made by oven-frying zucchini slices and mixing them with olive oil, a ladleful of pasta water, and Pecorino Romano cheese to create a creamy zucchini sauce that perfectly coats each noodle. It's a simple dish from Southern Italy that you'll want to make over and over in the summer!
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Many years ago, Chaser and I took a trip to Nerano on the Amalfi Coast, specifically the little section of Marina del Cantone by the water. It's one of the smaller towns on the Sorrento Peninsula and doesn't see nearly as much tourism as places like Positano and Amalfi. But that's what makes it so special!
We ate different versions of this dish at several small restaurants all over the Amalfi coast, but Nerano is where you'll find the original. It's hard to beat eating fried zucchini pasta in Italy while overlooking the Tyrrhenian Sea!
It's also one of the absolute best things to cook at home in the summer, especially when the garden is overflowing with zucchini and summer squash.
What is Spaghetti alla Nerano?
Spaghetti alla Nerano is a traditional pasta dish from the Sorrentine Peninsula, created in the tiny fishing village of Nerano. It's a simple Italian pasta with a creamy texture made from fried zucchini, olive oil, pasta water and cheese.
It was first made famous by restaurant owner Maria Grazia, and later by actor Stanley Tucci, who featured it on his new show. My favorite version was at Ristorante Lo Scoglio, which was recommended to me by Bobby Flay and did not disappoint!
The key to this dish is all in how the zucchini is prepared. Traditionally, it's flash-fried in olive oil to bring out a rich, caramelized flavor and tender texture. I use a high-heat oven fry method to mimic a deep fryer, which achieves the same results with far less cleanup.
Instead of hovering over the stove, flipping fried zucchini rounds in hot oil and working in messy batches, you just toss the zucchini on a sheet pan and let the oven do the work. It's efficient, hands-off and much easier for home cooks.
But if you don't want to turn on your oven in the summer, I get it. Just go with the classic method instead!
The cooked zucchini combines with starchy pasta cooking water to create a silky sauce that clings to every strand.
I use a lot of extra virgin olive oil in my spaghetti alla Nerano recipe, but it really makes the dish authentic and adds the best texture and flavor!
Want more great zucchini recipes? Try this crisp and refreshing raw shaved zucchini salad, this bright marinated zucchini alla scapece or these golden and crispy zucchini fritters.
Why You'll Love This Zucchini Pasta Recipe
- It's a restaurant-level recipe that any home cook can master!
- Made with just 8 simple ingredients, including salt and pepper.
- Oven-frying achieves rich, golden zucchini without the mess.
- A perfect way to use up an abundance of zucchini or summer squash.
- Ideal for easy weeknight meals or relaxed summer dinners al fresco.
Spaghetti alla Nerano Main Ingredients
Zucchini - Go for smaller, fresh zucchini or summer squash. They're less fibrous, sweeter and have a delicate creamy texture. Avoid extra-large ones with big seeds. Slice into rounds for even browning.
Olive Oil - A good-quality extra virgin olive oil is essential. It's not just a cooking fat, it builds body and depth in the sauce. Learn more about selecting the right one in my guide to Italian olive oil.
Spaghetti - This dish traditionally uses dried spaghetti pasta, but any long shape will work. Boil in a large pot of salted water until al dente.
Pecorino Romano - Provolone del Monaco cheese is the traditional cheese used in Nerano, but it's hard to find outside of Italy. Pecorino Romano makes a great substitute, since it has that distinct sharpness. But you could also try Parmesan cheese or regular sharp provolone. See more in my Italian cheeses guide.
Garlic Clove - A single garlic clove, smashed and briefly sautéed, adds flavor without overpowering the sauce.
Fresh Basil - I love using lots of fresh basil in this dish. Use fresh, whole basil leaves or tear them into big pieces right before serving for the best flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Mandoline or sharp knife
- 3 sheet pans
- Parchment paper
- Large sauté pan or frying pan
- Large pot
- Wooden spoon
- Cheese grater
- Slotted spoon
How to Make Zucchini Spaghetti
Oven Fry the Zucchini
- Preheat the oven to 450°F (or 425°F if using convection).
- Line three sheet pans with parchment paper.
- Slice the zucchini into ¼ - ½ inch rounds using a mandoline or knife.
- Toss the sliced zucchini with ½ cup of olive oil, being sure to coat every slice, and arrange in a single layer on the pans.
- Roast for 10 minutes, then rotate the pans.
- Roast 10 more minutes, then flip using a fork or tongs.
- Roast until deeply golden brown, removing slices as they turn brown to avoid burning.
- I prefer to use all of the oil in the sauce, but if you want less oil, you can drain them on a paper towel-lined plate.
Pro Tip: Don't crowd the pans! Zucchini needs space to brown evenly and roast, not steam.
Cook and Serve the Pasta
- While the zucchini cooks, bring a large pot of water to a boil and season generously with salt.
- Add the pasta to the boiling water and cook until just shy of al dente.
- In a large skillet or large sauté pan, heat the remaining oil over medium heat.
- Add the garlic clove and cook until golden, then remove (or leave it in if you prefer).
- Add the zucchini and a cup of the pasta water. Mash some of the zucchini to help create a creamy texture.
- Drain the cooked spaghetti, add to the pan, and toss over medium-low heat with another ladleful of pasta water.
- Turn off the heat, then vigorously stir in the grated cheese, adding more pasta water as needed, until the sauce gets creamy and clings to every noodle.
- Toss in torn fresh basil and serve immediately.
Pro Tip: Save at least a few cups of pasta water, it's crucial for emulsifying the creamy sauce.
Zucchini Pasta Recipe Variations
- Try parmigiano reggiano for a nuttier, less sharp flavor.
- Add a hefty amount of freshly cracked black pepper to mimic cacio e pepe.
- Swap spaghetti with bucatini or linguine.
- Mix in a spoonful of ricotta for extra creaminess.
- Top with toasted pine nuts for added texture.
- Add a pinch of crushed red pepper for a gentle heat.
Tips for Success
- Add cheese only after turning off the heat to prevent clumping, seizing or sticking to the pan.
- Make sure to mash some of the fried zucchini slices as it cooks to help create a thicker, creamier texture.
- Drain the zucchini on paper towels to get rid of excess oil for a lighter dish.
How to serve Pasta with Zucchini
Serve as a first course or a light main. It's best hot from the pan, with extra grated cheese and basil on top!
Serve with a few seasonal sides that highlight summer produce, like this grilled zucchini bruschetta, sweet marinated roasted red peppers, an heirloom tomato salad with blue cheese, a Sicilian fennel and orange salad or a light and refreshing cucumber melon salad.
How to Store Spaghetti Nerano
Typical Spaghetti alla Nerano is best eaten fresh, as pasta loses its texture over time and the sauce can break. But if needed, store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a large pan with a splash of pasta cooking water or olive oil over medium heat until creamy again. Freezing is not recommended.
Pasta with Zucchini FAQs
Classic spaghetti works best, but linguine or spaghettini are also fine. Avoid shapes that won't hold the sauce.
Zoodles don't release starch, so they won't create the same creamy sauce. Use real pasta for exact original recipe results.
Yes! While Provolone del Monaco cheese is traditional here, mild provolone or sharp provolone works well too.
Use a mandoline or sharp knife. Consistent rounds, about ¼ inch thick, help ensure they fry to a golden brown evenly.
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Zucchini Pasta Recipe (Spaghetti alla Nerano)
Ingredients
- 2 lbs zucchini about 3 medium or 4 small
- ½ cup olive oil plus 2 tablespoons, divided
- 1 clove garlic smashed
- ½ lb Spaghetti
- ¾ cup pecorino Romano cheese freshly grated, plus more for serving
- Kosher salt and freshly ground black pepper
- Lots of fresh basil leaves torn or whole
Instructions
Oven Fry the Zucchini
- Preheat the oven to 450°F (or 425°F if using convection).
- Line three sheet pans with parchment paper.
- Use a sharp knife or mandoline to slice the zucchini into coins about ¼ - ½ inch thick.
- Toss the zucchini slices with ½ cup olive oil, then arrange them on the sheet pans in a single, even layer. It's fine if they touch or slightly overlap since they'll shrink as they roast.
- Roast for 10 minutes, then rotate the pans (move the top to the bottom and vice versa).
- Roast another 10 minutes, then flip each zucchini slice using a fork or tongs.
- Rotate the pans again and roast for about 10 more minutes, or until the slices are golden-brown. This will happen at different intervals, so remove the zucchini coins to a plate as soon as they're toasty and deep golden.
Cook and Serve the Pasta
- Bring a large pot of heavily salted water to a boil. Cook the spaghetti until just shy of al dente, about 2 minutes less than the instructions call for on the package.
- While the pasta cooks, add the remaining two tablespoons of olive oil to a large sauté pan or skillet over medium heat.
- Add the smashed garlic clove and let it cook in the oil until it's light golden brown, then remove and discard (or leave it in - I often do).
- Add the zucchini and a cup of pasta water, then mash it with the back of a wooden spoon and let it simmer until it creates a creamy sauce.
- Reserve more pasta water, then drain the pasta and add it to the pan along with a generous splash of pasta water.
- Stir vigorously, adding more pasta water as needed to keep it saucy.
- Turn off the heat, then stir in the grated cheese, tossing constantly and adding more pasta water as needed to create a creamy, emulsified sauce that clings to each noodle.
- Taste and adjust seasoning as needed, then add the basil and toss a few more times to incorporate.
- Serve immediately with extra grated cheese on top!
Notes
- Add cheese only after turning off the heat to prevent clumping, seizing or sticking to the pan.
- Make sure to mash some of the fried zucchini slices as it cooks to help create a thicker, creamier texture.
- Drain the zucchini on paper towels to get rid of excess oil for a lighter dish.
After multiple setbacks, lol, I finally had an opportunity to make this wonderful dish from Nicole. My wife had her 2nd hip replacement surgery a month ago and recently showed fabulous improvement and an appetite return! i follow ColeyCooks closely and when Nicole posted this recipe, I just had to make it for my wife.
And what a treat it was!
It's a testament to how a few high-quality ingredients can create something truly magical. The recipe is straightforward, and the result is a comforting, satisfying meal that tastes like a vacation to the Amalfi Coast (Stanley Tucci would be jealous!). It's a must-try for any pasta lover.
The recipe is as good as Nerano gets.
You may have seen that other recipes call for the zucchini to be fried. While that also produces an excellent dish, Nicole's call for oven roasting is superior and I would highly recommend you follow her directions. The finishing sauce turns into a glossy, creamy sea of wonderful.
Just fabulous.
Wow, thanks for leaving such an amazing review, Brian! I'm so happy that you loved the recipe and appreciated my oven fry technique. I hope your wife is doing much better. Cheers!
Quick, simple, fun, and delicious. The oven-fry is a brilliant time-saver.
Thank you so much! So glad you loved the recipe 🙂