Spaghetti alla Nerano is a simple yet luxurious Italian pasta dish originating from the coastal town of Nerano. Made famous by Stanley Tucci’s Searching for Italy, this dish showcases the humble zucchini in the most elevated way—fried to bring out its sweetness and combined with fresh basil, al dente pasta, and a generous helping of cheese to create a creamy, savory sauce. It’s rich, flavorful, and comes together in under 30 minutes—perfect for a gourmet weeknight meal.

Full Recipe: 

Ingredients

• ½ quart (2 cups) sunflower oil (or vegetable oil)

• 6 medium zucchini, thinly sliced (about 2½ lbs)

• 1 cup fresh basil, chopped

• Kosher salt, to taste

• 2 tablespoons extra virgin olive oil (plus more for drizzling)

• 1 pound spaghetti

• 2 cups grated parmesan cheese

Directions

1. Heat sunflower oil in a large pot over medium-high heat.

2. Fry zucchini slices until golden brown, about 5–6 minutes. Drain on paper towels.

3. Toss the fried zucchini with chopped basil, salt, and a drizzle of olive oil.

4. Cook spaghetti until al dente. Reserve 2 cups of pasta water, then drain.

5. Add cooked pasta to a large skillet over medium-low heat. Add the zucchini mixture and gradually stir in pasta water until a creamy sauce forms.

6. Add grated parmesan and continue tossing until the pasta is fully coated and creamy.

7. Adjust seasoning with salt and drizzle with more olive oil. Serve with additional parmesan.

Nutrients (Per serving, approx.)

• Calories: 1100 kcal

• Carbohydrates: 100g

• Protein: 33g

• Fat: 32g

• Saturated Fat: 15g

• Fiber: 7g

• Sugar: 10g

• Sodium: 906mg

• Calcium: 524mg

• Iron: 3mg

The Genius of Simplicity

What makes Spaghetti alla Nerano so special is its ability to transform a few pantry staples into a creamy, deeply flavorful dish without the use of cream or butter-heavy sauces. It’s a celebration of zucchini—one of summer’s most abundant vegetables—and its transformation through the Maillard reaction when fried to golden perfection. The zucchini softens and sweetens as it cooks, blending beautifully with the starchy pasta water and sharp parmesan cheese to create a sauce that coats the pasta like silk. Fresh basil adds brightness and a touch of herbal complexity, balancing the richness and tying everything together.

A Texture and Flavor Symphony

Every forkful of Spaghetti alla Nerano delivers a rich combination of textures and flavors. The fried zucchini brings a mild sweetness and a tender chew, contrasting with the al dente bite of perfectly cooked spaghetti. The sauce is creamy and glossy—not because of added cream, but due to the emulsification of cheese, olive oil, and starchy pasta water. Parmesan provides a savory backbone and salty finish, while the basil adds a fresh and fragrant note that cuts through the richness. The final drizzle of olive oil enhances the mouthfeel and adds a luxurious finish to the dish.

Why Spaghetti alla Nerano Works

This dish works on both a technical and sensory level. It exemplifies the Italian principle of “less is more” by focusing on quality ingredients and intelligent technique rather than elaborate preparation. The key to its success lies in the balance: the sweetness of the zucchini, the saltiness of the cheese, the fragrance of the basil, and the gentle acidity of the pasta water all work in harmony. It’s a dish that manages to be indulgent and light, rustic yet refined, comforting yet impressive.

Healthful and Satisfying

While this dish is undeniably rich, it also offers some nutritional value, especially from the zucchini. Zucchini is low in calories and provides fiber, vitamin C, potassium, and antioxidants. The use of sunflower oil for frying helps achieve a crisp texture without overpowering the natural flavors, and extra virgin olive oil contributes heart-healthy monounsaturated fats. Although it’s higher in carbohydrates and fat due to the pasta and cheese, it can be enjoyed as part of a balanced diet—especially when paired with a light salad or seasonal greens on the side.

Serving Suggestions and Pairings

Spaghetti alla Nerano shines when served hot and fresh from the pan, though it also holds its integrity well if served slightly cooled or at room temperature. It pairs wonderfully with a glass of crisp Italian white wine, such as Falanghina or Verdicchio, which can cut through the richness and enhance the herbal notes. For a more complete meal, it can be followed by a light protein like grilled shrimp or roasted chicken, though it’s more than satisfying on its own. Serve with rustic Italian bread to scoop up any remaining sauce or enjoy alongside marinated vegetables for a traditional Mediterranean experience.

Tips for Best Results

Success with Spaghetti alla Nerano comes down to technique and attention to detail. The zucchini must be sliced thinly and fried until golden to unlock their full potential; they should not be soggy or oily. It’s essential to reserve pasta water—it acts as the base for the sauce and helps the cheese emulsify smoothly without clumping. Stirring the cheese in off the heat and adding water gradually ensures the sauce becomes creamy without separating. Use high-quality parmesan or even a blend of parmesan and provolone for a slightly sharper, more traditional flavor.

Variations and Customizations

While the traditional recipe is perfect in its simplicity, there’s room for variation. Some cooks like to add a small amount of garlic or shallots to the zucchini for extra depth. A few use provolone del Monaco, a semi-hard cheese native to the Campania region, for a more intense flavor profile. Others may incorporate a splash of white wine into the pan or finish the dish with lemon zest for brightness. For a lighter take, the zucchini can be oven-roasted instead of fried, though this alters the flavor slightly.

A Dish with Story and Soul

Spaghetti alla Nerano is not just a recipe; it’s a representation of a place and its people. It evokes images of the Amalfi Coast—of long lunches overlooking the sea, warm Mediterranean breezes, and the joy of sharing a meal that feels both effortless and indulgent. There’s a nostalgia in its flavors, a sense that this dish was born from home kitchens and passed down through generations, only to be celebrated now on a global scale. Whether you’re cooking it for the first time or returning to it like an old friend, it brings comfort, warmth, and a touch of Italian soul to your table.

Conclusion

Spaghetti alla Nerano is a masterclass in Italian simplicity—humble ingredients elevated by thoughtful preparation and impeccable balance. With just zucchini, basil, cheese, and pasta, it creates a flavor experience that feels indulgent, elegant, and deeply satisfying. Whether you were introduced to it by Stanley Tucci or stumbled upon it while seeking new ways to enjoy summer zucchini, this dish is destined to become a staple in your kitchen. Rich yet fresh, simple yet sophisticated, it’s a dish that proves true magic lies in the details—and in the power of a perfect bite of pasta.