📝 About This Recipe
Born in the small village of Nerano on the Sorrento Peninsula, this legendary pasta dish transforms humble zucchini into a silky, golden cream that rivals the finest carbonara. Thinly sliced rounds of zucchini are fried until caramelized and then rested overnight to develop a deep, nutty sweetness before being tossed with sharp Provolone del Monaco. It is a masterclass in Italian simplicity, offering a luxurious, buttery mouthfeel and a vibrant herbaceous finish that tastes like a summer afternoon in Southern Italy.
🥗 Ingredients
The Zucchini Base
- 1.5 kg Zucchini (small to medium-sized, sliced into very thin rounds (2mm))
- 500 ml Extra Virgin Olive Oil (high quality, for frying)
- 1 pinch Sea Salt (for seasoning after frying)
The Pasta and Cheese
- 400 grams Spaghetti (high-quality bronze-die extruded pasta)
- 150 grams Provolone del Monaco (finely grated; substitute with aged Caciocavallo if unavailable)
- 50 grams Parmigiano Reggiano (aged 24 months, finely grated)
- 30 grams Unsalted Butter (cold, cubed)
Aromatics and Finishing
- 10-12 leaves Fresh Basil (hand-torn)
- 1 clove Garlic (peeled and lightly smashed)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Slice the zucchini into uniform rounds about 2mm thick using a mandoline. This ensures they cook evenly and achieve the perfect texture.
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2
In a deep, wide frying pan, heat the extra virgin olive oil to 170°C (340°F). Fry the zucchini in small batches until they turn a light golden-brown color, which should take about 4-5 minutes per batch.
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3
Use a slotted spoon to remove the zucchini, transferring them to a bowl lined with paper towels. Season lightly with sea salt while hot.
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4
CRITICAL STEP: Once all zucchini are fried, place them in a bowl, cover, and let them rest in the refrigerator for at least 2 hours, or ideally overnight. This allows the zucchini to soften and reabsorb some of their oils, creating the signature 'cream'.
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5
When ready to serve, bring a large pot of heavily salted water to a boil. Add the spaghetti and cook until it is 2 minutes away from 'al dente'.
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6
While the pasta cooks, heat 2 tablespoons of the leftover zucchini frying oil in a large skillet over medium heat. Add the smashed garlic clove and sauté until fragrant and golden, then remove and discard the garlic.
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7
Add the rested zucchini to the skillet along with a small ladle of the starchy pasta water. Use a wooden spoon to gently break up some of the zucchini slices to help form a base sauce.
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8
Using tongs, transfer the undercooked spaghetti directly from the boiling water into the skillet with the zucchini.
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9
Add another ladle of pasta water and the cold butter. Toss vigorously over medium-high heat, allowing the pasta to finish cooking in the zucchini mixture.
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10
Remove the pan from the heat entirely. This is essential to prevent the cheese from clumping.
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11
Sprinkle in the grated Provolone del Monaco and Parmigiano Reggiano gradually, tossing and stirring constantly. Add splashes of pasta water as needed until a glossy, emulsified cream coats every strand.
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12
Fold in the hand-torn basil leaves and the freshly cracked black pepper.
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13
Serve immediately on warmed plates, garnishing with a few extra fried zucchini rounds and a final leaf of basil.
💡 Chef's Tips
For the most authentic flavor, hunt down Provolone del Monaco; its spicy, buttery profile is what defines the dish. Never skip the resting period for the zucchini; frying them fresh and eating them immediately won't yield the creamy texture Nerano is famous for. Use a bronze-die pasta; the rough surface is essential for the zucchini cream to cling to the spaghetti. Always keep your pasta water! The starch in the water is the 'glue' that binds the oil, cheese, and zucchini into a sauce. If the sauce looks dry or the cheese is stringy, add a tablespoon of hot pasta water and toss rapidly away from the heat.
🍽️ Serving Suggestions
Pair with a crisp, chilled Greco di Tufo or a Falanghina white wine from the Campania region. Serve as a 'Primi' followed by a light grilled sea bass or 'Spigola' with lemon. Start the meal with a simple Caprese salad using buffalo mozzarella and heirloom tomatoes. Finish the experience with a chilled glass of Limoncello to cleanse the palate. A side of crusty sourdough bread is perfect for mopping up any leftover zucchini cream on the plate.