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Spaghetti Alla Nerano
Spaghetti alla Nerano is a delicious pasta recipe made with lightly fried zucchini in a rich creamy cheese sauce from Campania, Italy.
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 700 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 400 g Spaghetti 14 oz.
- 800 g zucchini 4 medium size or 28 oz.
- 120 ml olive oil ½ cup for frying zucchini, use more if necessary
- 2 tablespoons olive oil
- 2 cloves garlic medium, sliced
- 1 teaspoon salt adjust according taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 100 g Provolone cheese 1 cup, freshly grated*
- 100 g Parmigiano Reggiano cheese 1 cup, freshly grated*
- 5 fresh basil leaves (optional) to garnish
Instructions
- Wash and pat dry 800 g zucchini then cut into thin slices.
- Heat 120 ml olive oil in a heavy bottom/iron skillet and lightly fry zucchini slices on either side till golden. Fry them in batches transferring the fried zucchini to a kitchen towel to drain excess oil.
- Boil 400 g spaghetti in a large saucepan of salted boiling water (stirring occasionally), for 1 minute less than cooking time advised on the pasta packaging. Drain the pasta reserving around 240ml/1 cup pasta water for the zucchini sauce.
- In the same skillet heat 2 tablespoons olive oil and 2 cloves garlic till garlic turns pale gold, then add the fried zucchini and reserved pasta water. Bring to a boil then mix in 2 tablespoons butter and season with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper.
- Add the spaghetti to the skillet and toss well with zucchini sauce on low heat for 1 minute. Remove from the heat and stir in 100 g Provolone cheese and 100 g Parmigiano Reggiano cheese. Mix well till the cheese melts making a cheesy sauce then garnish with 5 fresh basil leaves (optional) and serve immediately.
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Notes
- 800g is equivalent to 4 medium zucchini. Medium size zucchini have more flavour than larger ones and less water so they will cook quicker.
- Pasta water adds a rich creaminess to the sauce.
- *Pro tip: Use the spiky star-shaped side of the grater when grating the cheeses so they melt easily and evenly coat the pasta.
- Make ahead - Zucchini can be fried in advance, then cooled and kept in a closed container in the fridge for up to 3 days before using.
- Storing - Store leftover pasta in a closed container and keep in the fridge for up to 3 days. Bring to room temperature or reheat in a saucepan with 1-2 tablespoons water before serving.
Nutrition Information
Serving
1100 grams
Calories
700kcal
(35%)
Carbohydrates
83g
(28%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
1122mg
(47%)
Potassium
818mg
(23%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
1003IU
(20%)
Vitamin C
36mg
(40%)
Calcium
490mg
(49%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 700
% Daily Value*
| Serving | 1100 grams | |
| Calories | 700kcal | 35% |
| Carbohydrates | 83g | 28% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 1122mg | 47% |
| Potassium | 818mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 36mg | 40% |
| Calcium | 490mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.