Spaghetti alla Nerano
Spaghetti alla Nerano is a creamy Campanian pasta tossed with golden fried courgettes, fresh basil, and melted Provolone del Monaco cheese.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 590 kcal
Equipment
- •Mandoline or sharp knife
- •Deep frying pan
- •Large saucepan
- •Tongs
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 590 kcal
- fat
- 24 g
- carbs
- 74 g
- fibre
- 4 g
- protein
- 21 g
- calories
- 590 kcal
Instructions
- 1
Slice the courgettes evenly into thin rounds using a mandoline.
- 2
Heat the olive oil in a deep frying pan over medium-high heat until shimmering.
- 3
Fry the courgettes in small batches until golden brown, about four minutes per batch.
- 4
Drain the fried courgettes onto kitchen paper, seasoning lightly with sea salt.
- 5
Bring a large pot of salted water to a rolling boil and add the spaghetti.
- 6
Cook the pasta until three minutes short of al dente, reserving two ladles of starchy water.
- 7
Gently warm the crushed garlic and butter in a wide pan, then discard the garlic clove.
- 8
Add three-quarters of the fried courgettes and a splash of pasta water, crushing slightly with a spoon.
- 9
Transfer the drained spaghetti into the pan with the courgettes and toss vigorously over low heat.
- 10
Remove the pan from the heat completely before scattering in the grated cheeses and torn basil.
- 11
Stir briskly while adding small splashes of hot pasta water until a glossy, creamy sauce forms.
- 12
Plate the pasta immediately, topping with the reserved whole courgette rounds and cracked black pepper.
Chef's tips
Frying the courgettes a few hours ahead allows them to soften and release sweet juices. Always take the pan off the heat before adding the cheese, as excess heat causes the Provolone to become stringy rather than creamy.
Ingredient substitutions
- Provolone del Monaco → aged caciocavallo mixed with a small handful of mild pecorino
- spaghetti → linguine or spaghettoni
Storage
Best enjoyed freshly cooked, but leftovers can be kept in an airtight container in the fridge for up to 24 hours.
Reheating
Reheat gently in a frying pan over low heat with a few tablespoons of warm water, stirring constantly.
Common mistakes to avoid
- •Adding the cheese over direct heat, which separates the fats and leaves clumps instead of an emulsion.
- •Flicing courgettes too thickly, preventing them from softening and caramelising properly in the oil.
- •Discarding the pasta cooking water, which is vital for binding the cheese into a silken sauce.
Serving suggestions
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