Spaghetti Alla Nerano

Ingredients

• 473 ml (½ quart)sunflower oil or vegetable oil
• 6 medium (about 1.13 kg; 2½ lb)courgettes, thinly sliced
• about 25 g (1 cup)fresh basil, chopped
• to tastekosher salt
• 30 ml (2 tablespoons), plus extra for drizzlingextra-virgin olive oil
• 454 g (1 lb)spaghetti
• about 200 g (2 cups)Parmesan, grated

Instructions

1. 1

   Heat the oil

   Pour the sunflower oil into a large pot and heat it over medium-high heat until ready for frying.

2. 2

   Fry the courgettes

   Fry the courgette slices in batches until golden, about 5–6 minutes. Lift them out with a slotted spoon and drain on paper towels.

3. 3

   Season the courgettes

   Mix the fried courgettes with the chopped basil and salt to taste. Drizzle over 30 ml (2 tablespoons) of extra-virgin olive oil.

4. 4

   Cook the spaghetti

   Cook the spaghetti until al dente, reserving 475 ml (2 cups) of the pasta water before draining.

5. 5

   Toss with courgettes

   Put the drained pasta in a large frying pan over medium-low heat. Toss in the courgettes, adding pasta water as needed until the sauce looks creamy.

6. 6

   Add the Parmesan

   Add the grated Parmesan and keep tossing until it coats the pasta and courgettes and the sauce is creamy. Taste and add more salt if needed.

7. 7

   Finish and serve

   Drizzle with extra olive oil and serve with additional Parmesan on the side.

What is spaghetti alla Nerano?

Spaghetti alla Nerano is a pasta dish associated with Nerano, a coastal village on Italy’s Sorrentine Peninsula. Its defining combination is pasta, fried courgettes, basil and cheese, brought together with starchy cooking water.

This version relies on golden courgettes and grated Parmesan for a savoury, creamy finish. The pasta water helps the cheese cling to the spaghetti without needing a separate cream sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 33g protein, 100g carbs, 32g fat.

The spaghetti provides most of the carbohydrates, while the frying oil and olive oil contribute much of the fat. Parmesan adds protein as well as fat; serve a moderate portion with salad or other vegetables to balance the plate.

Choosing the ingredients

Courgettes: Slice them thinly and evenly so they cook at a similar rate. Medium courgettes are a practical choice for frying and tossing through the pasta.

Cheese and basil: Freshly grated Parmesan melts more readily than coarsely grated cheese. Add the basil with the courgettes so its fresh flavour stays noticeable.

Getting the courgettes golden

Fry the slices in batches rather than crowding the pot; too many at once can lower the oil temperature and leave them soft. Remove each batch when it is golden, around 5–6 minutes, and let excess oil drain on paper towels.

Take care when lowering courgettes into hot oil, and keep the pot stable with plenty of space around it.

Making the sauce creamy

Pasta water: Reserve 2 cups before draining, as directed. Add it gradually while tossing rather than pouring it all in at once.

Parmesan: Toss the cheese through the pasta over medium-low heat. If the mixture seems too thick, add a little more pasta water; if it seems loose, keep tossing so the sauce can coat the strands.

Checking pasta doneness

Cook the spaghetti until al dente, following the timing on its packet as a guide. It should be tender but still have a slight bite, since it will be tossed again with the courgettes and sauce.

Start checking towards the lower end of the packet’s suggested cooking time, then taste a strand before draining.

What to serve with it

Serve the spaghetti straight away, while the cheese sauce is glossy and the pasta is hot. Put extra Parmesan on the table for anyone who wants more.

A crisp green salad or simply dressed leaves make a fresh contrast to the fried courgettes and rich sauce.

Recipe notes & tips

• Slice the courgettes evenly so they brown at a similar pace.
• Fry in batches to give the slices room to colour.
• Reserve the pasta water before draining the spaghetti.
• Add pasta water in small splashes until the sauce coats the pasta.
• Have the Parmesan ready to add as soon as the pasta is tossed with the courgettes.

Variations

• Use another hard cheese: Replace the Parmesan with finely grated Pecorino for a sharper, saltier finish.
• Add garlic: Gently warm a little chopped garlic in the olive oil before tossing in the pasta.
• Bring in chilli: Add chilli flakes to the oil for a touch of heat.
• Use a different pasta: Try linguine or another long pasta shape, and adjust the cooking time to its packet.
• Add lemon: Finish with a little finely grated lemon zest for a fresh note.

Common mistakes to avoid

• Crowding the pot: The courgettes may soften instead of turning golden; fry them in batches.
• Skipping the pasta water: The cheese may not form a smooth coating; reserve the full 2 cups before draining.
• Adding all the water at once: The sauce can become too loose; add it gradually while tossing.
• Using high heat for the cheese: The sauce may turn claggy; keep the pan over medium-low heat.
• Overcooking the spaghetti: It can lose its bite during tossing; drain it when al dente.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a frying pan with a splash of water, tossing until warmed through; the sauce may be less creamy than when freshly made.

Frequently asked questions