Creamy Spaghetti alla Nerano with Zucchini and Provolone

Why You’ll Love This Recipe

• A silky, restaurant-quality sauce forms without cream—just pasta water and cheese.
• Pan-fried zucchini turns sweet and jammy, the hallmark of classic Nerano.
• Uses simple summer ingredients but tastes deeply aromatic and complex.
• Ready in under an hour with make-ahead options for the zucchini.

Grocery List

• Produce: Zucchini, basil, garlic
• Dairy: Provolone (aged or mild), Parmigiano Reggiano (optional)
• Pantry: Spaghetti, light olive or neutral frying oil, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes

Full Ingredients

For the zucchini

• 5 medium zucchini (about 1.5 lb / 680 g), ends trimmed and sliced 1/8 inch thick
• 1 1/4 cups (300 ml) light olive oil or neutral frying oil
• 1/2 tsp kosher salt, plus more to taste

For the pasta and sauce

• 12 oz (340 g) spaghetti
• 2 tbsp extra-virgin olive oil (plus 1 tbsp for finishing)
• 2 garlic cloves, lightly smashed
• 1 cup packed fresh basil leaves (about 25 g), roughly torn, divided
• 1/8 tsp red pepper flakes (optional)
• 2 tbsp kosher salt for pasta water (for a 5–6 qt pot)
• 2 cups reserved hot pasta cooking water (you may not use it all)

Cheese

• 6 oz (170 g) provolone, finely grated (ideally 4 oz/115 g aged provolone and 2 oz/55 g mild provolone; or use all one type)
• 1 oz (30 g) Parmigiano Reggiano, finely grated (optional but recommended for seasoning)

Step-by-Step Instructions

Step 1: Prep and season the zucchini

Use a mandoline or sharp knife to slice the zucchini into 1/8-inch coins. Spread on a tray, sprinkle evenly with 1/2 tsp kosher salt, and let sit 10 minutes to draw out surface moisture. Pat very dry with paper towels; dry zucchini browns more evenly and stays tender inside.

Step 2: Fry the zucchini until deeply golden

In a wide, heavy skillet, heat the frying oil to 350°F (175°C). Fry the zucchini in batches without crowding until edges are deep golden and centers are tender, 3–4 minutes per batch, turning occasionally. Adjust heat to keep the oil between 340–360°F (171–182°C). Transfer to a rack or paper towels to drain. While hot, toss with a few torn basil leaves. Reserve 1–2 tbsp of the frying oil for flavor if desired.

Step 3: Bring a big pot of water to a boil

Fill a 5–6 quart pot with water and bring to a rolling boil. Salt with 2 tbsp kosher salt. Add spaghetti and cook until 2 minutes shy of al dente. Before draining, reserve at least 2 cups of starchy pasta water and keep it hot.

Step 4: Build the garlicky zucchini base

In a large sauté pan or Dutch oven, warm 2 tbsp extra-virgin olive oil over medium heat. Add the smashed garlic and red pepper flakes (if using). Cook until the garlic is fragrant and just pale gold, about 60–90 seconds; do not brown. Add about half of the fried zucchini and a generous 1/2 cup of hot pasta water. Simmer 2 minutes, stirring and gently pressing some zucchini to create a saucy base.

Step 5: Marry the pasta to the sauce

Transfer the nearly cooked spaghetti straight into the zucchini pan, bringing along some water. Toss vigorously over medium heat for 1–2 minutes so the pasta finishes cooking in the sauce. Add more pasta water as needed to keep things loose and glossy.

Step 6: Emulsify with the cheese (off the heat)

Remove the pan from heat. Sprinkle in the grated provolone (and Parmigiano, if using) a handful at a time, tossing constantly and adding splashes of hot pasta water to maintain a fluid, creamy emulsion. Aim for a sauce that clings silkily to the spaghetti without stringy clumps; keeping the pan off direct heat while adding cheese prevents splitting.

Step 7: Finish and serve

Fold in the remaining fried zucchini and most of the basil. Drizzle with 1 tbsp extra-virgin olive oil (or a spoonful of the reserved frying oil for a classic note). Season to taste with black pepper and a pinch of salt if needed. Twirl into warm bowls, garnish with the last basil, and serve right away.

Pro Tips

• Slice thin and fry hot: 1/8-inch coins and 350°F oil give browned edges and creamy centers.
• Add cheese off heat: This keeps the sauce glossy instead of stringy or greasy.
• Use very hot, starchy pasta water: It is the secret to the creamy emulsion.
• Balance the provolone: A mix of aged (for tang) and mild (for melt) nails the Nerano flavor.
• Reserve a little frying oil: A spoonful added at the end captures the classic aroma.

Variations

• Lighter roast: Instead of frying, roast the zucchini on a sheet pan at 450°F (232°C) with a light oil coating until blistered and browned, 15–18 minutes.
• Lemon-basil brightness: Add 1 tsp finely grated lemon zest when you add the cheese for a sunny finish.
• Gluten-free: Use your favorite gluten-free spaghetti and reduce agitation to keep it intact; the sauce method stays the same.

Storage & Make-Ahead

Spaghetti alla Nerano is best right after tossing. Leftovers can be refrigerated in an airtight container up to 2 days; reheat gently with a splash of water over low heat, stirring until creamy. For a head start, fry the zucchini up to 1 day ahead and refrigerate; rewarm briefly in a pan before finishing the dish. Freezing is not recommended.

Nutrition (per serving)

Approximate: 670 calories; 27 g fat; 75 g carbohydrates; 26 g protein; 5 g fiber; 900 mg sodium. Values will vary with cheese choice and oil absorption.