Spaghetti alla Nerano - A Recipe From The Amalfi Coast

Perched dramatically above the Tyrrhenian Sea, the Amalfi Coast is widely considered one of the world's most breathtaking culinary destinations. Beyond its cliffside villages and sweeping coastal vistas lies a food culture shaped by volcanic soil, sun-drenched terraced gardens, and centuries of maritime tradition.

From fragrant lemons the size of melons to sweet, sun-ripened tomatoes and handcrafted cheeses, Campania's local produce requires little intervention to shine. It is a true paradise for food lovers, where simple regional ingredients are elevated into unforgettable meals—none more iconic than Spaghetti alla Nerano. Join Carluccio's as we delve into this wonderful dish.

The Story Behind a Coastal Classic

Originating in the small, picturesque village of Marina del Cantone in Nerano, this legendary pasta dish was created in the 1950s at a seaside restaurant called Maria Grazia. What began as a clever way to highlight abundant seasonal summer squash quickly grew into a local treasure.

In recent years, Spaghetti alla Nerano has captured international fame, going viral worldwide as food lovers everywhere discovered the magic of turning simple fried zucchini, hot pasta water, and local cheese into an impossibly rich, velvety sauce without adding a drop of heavy cream.

Part of Our Authentic Italian Recipe Collection

At Carluccio's, we believe the heart of Italian cooking lies in respecting tradition and celebrating regional heritage. Whether you are bringing the flavours of the Amalfi Coast into your home kitchen or exploring regional classic dishes across Italy, this recipe highlights the beauty of simple, high-quality ingredients cooked with care.

Spaghetti alla Nerano Recipe

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Servings: 4

Ingredients

• 400g Bronze-die Spaghetti

• 6 medium Courgettes (Zucchini), washed and trimmed

• 150g Caciocavallo or Sharp Provolone cheese, finely grated

• 50g Parmigiano Reggiano, finely grated

• 1 large bunch Fresh Basil, torn by hand

• 1 clove Garlic, lightly crushed

• Sunflower oil for frying

• Extra virgin olive oil

• Sea salt and freshly cracked black pepper

Method

1. Slice the Courgettes: Using a mandoline or sharp knife, cut the courgettes into very thin, uniform rounds.

2. Fry Until Golden: Heat a generous amount of sunflower oil in a deep pan. Fry the sliced courgettes in batches until they turn golden brown with soft, caramelised edges. Remove with a slotted spoon and drain briefly on paper towels. Transfer the fried courgettes to a large bowl, toss with a pinch of sea salt and torn fresh basil, and set aside to soften further.

3. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Drop in the spaghetti and cook until just shy of al dente (about 2 minutes less than the package instructions). Reserve at least 200ml of starchy pasta water before draining.

4. Infuse the Base: In a large skillet or wide pan, warm a splash of extra virgin olive oil with the crushed garlic clove over low heat. Once fragrant, remove and discard the garlic. Add the fried courgettes and basil into the skillet along with a small splash of the reserved pasta water.

5. Emulsify the Sauce: Add the drained spaghetti directly into the skillet with the courgettes. Pour in half of the reserved warm pasta water. Cook over low heat, tossing constantly to allow the starch from the pasta and the oil from the courgettes to combine.

6. Melt in the Cheese: Remove the skillet from the heat entirely—this is crucial to prevent the cheese from clumping. Gradually sprinkle in the grated Caciocavallo (or Provolone) and Parmigiano Reggiano while continuously tossing the pasta. Add small splashes of warm pasta water as needed, tossing vigorously until a smooth, velvety, emulsified sauce coats every strand of spaghetti.

7. Serve Immediately: Divide among warm pasta bowls, top with extra torn fresh basil, a final grating of cheese, and a fresh twist of black pepper.

Serving Suggestion

Pair this rich, coastal classic with a crisp, chilled glass of white wine from Campania—such as a Fiano di Avellino or Greco di Tufo—to slice through the creamy sauce and transport your senses directly to the Amalfi Coast.