Spaghetti alla Nerano

This Spaghetti alla Nerano recipe is a rich and creamy pasta made with fried zucchini and parmesan cheese. It’s a restaurant-worthy dish with gourmet flavors, but comes together in minutes!

Why You’ll Love This

Spaghetti alla Nerano is an elegant yet simple dish that highlights the magic of just a few ingredients. Fried zucchini brings a subtly sweet, earthy flavor, while basil and parmesan build a creamy, savory sauce without cream. It’s perfect for a cozy dinner or impressing guests without spending hours in the kitchen.

Ingredients

• ½ quart (2 cups) sunflower or vegetable oil
• 6 medium zucchini, thinly sliced (about 2½ pounds)
• 1 cup chopped fresh basil
• Kosher salt, to taste
• 2 tablespoons extra virgin olive oil (plus more for drizzling)
• 1 pound spaghetti
• 2 cups grated parmesan cheese

Instructions

1. Fry Zucchini: In a large pot, heat the sunflower oil over medium-high. Fry the zucchini slices in batches until golden brown (5–6 minutes). Remove and drain on paper towels.
2. Season: In a bowl, toss the fried zucchini with chopped basil, a pinch of salt, and a drizzle of olive oil. Set aside.
3. Cook Pasta: Boil the spaghetti in salted water until al dente. Reserve 2 cups of pasta water before draining.
4. Combine: In a large skillet over medium-low heat, add the cooked pasta and zucchini mixture. Slowly add reserved pasta water while tossing, until a creamy sauce forms.
5. Add Cheese: Mix in the grated parmesan, continuing to toss until the pasta is coated and the sauce is smooth. Taste and adjust salt if needed.
6. Serve: Drizzle with extra olive oil and top with more parmesan if desired. Serve immediately.

The Goods

Spaghetti Alla Nerano

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Spaghetti alla Nerano is a creamy Italian pasta dish made with fried zucchini, parmesan, and fresh basil. This 30-minute recipe is easy, flavorful, and perfect for an impressive yet simple dinner.

Course Main Course

Cuisine Italian

Recipes

• ½ quart 2 cups sunflower or vegetable oil
• 6 medium zucchini thinly sliced (about 2½ pounds)
• 1 cup chopped fresh basil
• Kosher salt to taste
• 2 tablespoons extra virgin olive oil plus more for drizzling
• 1 pound spaghetti
• 2 cups grated parmesan cheese

Instructions

• Fry Zucchini: In a large pot, heat the sunflower oil over medium-high. Fry the zucchini slices in batches until golden brown (5–6 minutes). Remove and drain on paper towels.
• Season: In a bowl, toss the fried zucchini with chopped basil, a pinch of salt, and a drizzle of olive oil. Set aside.
• Cook Pasta: Boil the spaghetti in salted water until al dente. Reserve 2 cups of pasta water before draining.
• Combine: In a large skillet over medium-low heat, add the cooked pasta and zucchini mixture. Slowly add reserved pasta water while tossing, until a creamy sauce forms.
• Add Cheese: Mix in the grated parmesan, continuing to toss until the pasta is coated and the sauce is smooth. Taste and adjust salt if needed.
• Serve: Drizzle with extra olive oil and top with more parmesan if desired. Serve immediately.

Notes

You can fry the zucchini up to 5 days in advance and store in the fridge until ready to use.

Use freshly grated parmesan for the best texture and flavor.

For extra creaminess, keep adding pasta water gradually while tossing.