Spaghetti alla Nerano
A classic Italian pasta dish featuring zucchini and cheese, originating from the Amalfi Coast.
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- •Spaghetti
- •ZucchiniSliced into 2 mm slices
- •Provolone cheese(optional)Can be substituted with Parmigiano or Caciocavallo
- •Parmigiano cheese(optional)Grated and sieved
- •ButterFor melting cheese
- •BasilCut into strips
- •Zucchini flowers(optional)Cut into strips
- •Black pepper
- •Sunflower oil(optional)For frying zucchini
- 1
Slice zucchini into 2 mm slices.
2 min
- 2
Fry zucchini in sunflower or peanut oil at 150-160°C until slightly blonde.
5 min
- 3
Grate and sieve Parmigiano cheese, grate Provolone, and cut zucchini flowers and basil into strips.
3 min
- 4
Cook spaghetti in boiling water.
10 min
- 5
Prepare sauce by melting butter with a ladle of hot cooking water in a double boiler.
3 min
- 6
Add Parmigiano to the melted butter, then add Provolone, whisking continuously to avoid stringiness.
4 min
- 7
Incorporate black pepper, fried zucchini, zucchini flowers, and basil into the sauce.
3 min
- 8
Mix the sauce with the cooked spaghetti until well combined.
2 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza