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Spaghetti alla Nerano: A Delicious Italian Dish You Must Try

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Experience the rich and creamy taste of Spaghetti alla Nerano, a classic Italian dish featuring sautéed zucchini and a luscious blend of Provolone and Parmigiano-Reggiano cheeses. Perfect for any occasion, this simple yet elegant pasta dish is sure to impress with its delightful flavors and comforting texture.

Ingredients

Scale
  • 400g spaghetti
  • 2 medium zucchini, thinly sliced
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 200g Provolone cheese, grated
  • 50g Parmigiano-Reggiano cheese, grated
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil leaves, for garnish
  • Water, for boiling pasta

Instructions

  1. Wash the zucchini thoroughly under cold water and slice them into thin rounds, about 1/4 inch thick.
  2. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
  3. Add the sliced zucchini to the skillet and sauté for about 5-7 minutes, or until golden brown and tender, stirring occasionally.
  4. Once the zucchini is cooked, add the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
  5. While the zucchini is cooking, bring a large pot of salted water to a boil (about 1 tablespoon of salt).
  6. Add the spaghetti and cook according to package instructions until al dente (usually 8-10 minutes).
  7. Reserve about 1 cup of the pasta cooking water before draining the spaghetti. Drain and set aside without rinsing.
  8. Add the drained spaghetti directly to the skillet with the sautéed zucchini and garlic.
  9. Toss the spaghetti with the zucchini mixture, ensuring it is well coated with oil.
  10. Gradually add the reserved pasta water, a little at a time, while tossing the spaghetti until you reach your desired sauce consistency.
  11. Add the grated Provolone cheese and toss until melted and creamy.
  12. Add the grated Parmigiano-Reggiano cheese and continue to toss until well combined. Adjust the sauce thickness with more reserved pasta water if needed.
  13. Taste and season with salt and freshly ground black pepper to your liking.
  14. Remove from heat and serve immediately, garnished with fresh basil leaves and extra shavings of Parmigiano-Reggiano if desired.

Notes

  • For a more intense zucchini flavor, consider grilling the zucchini slices instead of sautéing them.
  • If Provolone cheese is unavailable, substitute with Fontina or mild mozzarella.
  • Add a pinch of red pepper flakes for a spicy kick.
  • Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water.

Find it online: https://softtasty.com/spaghetti-alla-nerano-dish/