0 from 0 votes
Authentic Spaghetti alla Nerano Recipe
Spaghetti alla Nerano is a delicious pasta recipe typical of the Campania cuisine, based on a few simple ingredients: pasta, fried zucchini, provolone cheese and basil.The pleasure of this dish lies in the contrast between the flavors and textures of the ingredients. The fried zucchini adds a hint of sweetness and a crunchy texture that contrasts with the creaminess of the provolone cheese. The fresh basil adds a pleasant aromatic and fresh note to the dish.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 1852 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 360 g Spaghetti ¾ pound
- 700 g zucchini 1 ½ pound
- 200 g Provolone cheese ~½ pound of Provolone del Monaco
- 1 clove garlic
- 650 ml olive oil ~3 cups, extra virgin
- 10 leaves basil
- salt to taste
- pepper to taste
Instructions
- Start by washing the zucchini. Remove the ends. Then, using a mandoline or a sharp knife, slice them very thinly and as evenly as possible.
- Then fry them in a pan with plenty of hot extra virgin oil. We recommend frying a few zucchini at a time to prevent the oil temperature from dropping. This will take 2 to 3 minutes. The zucchini should be golden brown and crispy.
- Place the zucchini on paper towels to dry, season with a pinch of salt and add the basil. Set aside.
- Meanwhile, grate the provolone cheese with a small hole grater and set aside.
- In a large frying pan, add 4 tablespoons of the oil you fried the zucchini in and the whole garlic clove. Saute the garlic for one minute.
- Then add the fried zucchini. Saute for two or three minutes. Then remove the garlic.
- Meanwhile, bring a large pot of water to a boil and when it comes to the boil, add salt. Add the spaghetti and cook for about half the time indicated on the package
- Drain the uncooked spaghetti directly into the pan with the zucchini. Add a ladle of the cooking water and stir well. Finish cooking the spaghetti in the pan.
- This method is called "risottare," or cooking in the pan like risotto. It takes 3 to 4 minutes. If necessary, add another ladle of pasta cooking water.
- Remove the pan from the heat and add the grated provolone cheese.
- If the spaghetti looks dry, add a little more pasta water. Stir until the pasta and cheese are perfectly blended. PLEASE NOTE: You must make the Provolone Mantecatura away from heat to avoid the cheese lumping while remaining creamy.
- Finish with a grind of black pepper and chopped fresh basil. Serve the spaghetti alla Nerano immediately, steaming and creamy.
Cup of Yum
Nutrition Information
Serving
100g
Calories
1852kcal
(93%)
Carbohydrates
74g
(25%)
Protein
27g
(54%)
Fat
164g
(252%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
17g
Monounsaturated Fat
112g
Cholesterol
35mg
(12%)
Sodium
386mg
(16%)
Potassium
735mg
(21%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
856IU
(17%)
Vitamin C
32mg
(36%)
Calcium
430mg
(43%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1852
% Daily Value*
| Serving | 100g | |
| Calories | 1852kcal | 93% |
| Carbohydrates | 74g | 25% |
| Protein | 27g | 54% |
| Fat | 164g | 252% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 112g | 560% |
| Cholesterol | 35mg | 12% |
| Sodium | 386mg | 16% |
| Potassium | 735mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 32mg | 36% |
| Calcium | 430mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.