I love this recipe because it transforms a few humble ingredients into something rich, comforting, and elegant. The fried zucchini adds sweetness and depth, while the Parmesan and pasta water create a smooth and creamy coating. I also like how quickly everything comes together for an easy but impressive meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
½ quart sunflower oil or vegetable oil 6 medium zucchini, thinly sliced 1 cup chopped fresh basil Kosher salt to taste 2 tablespoons extra virgin olive oil, plus more for drizzling 1 pound spaghetti 2 cups grated Parmesan cheese
Directions
I start by heating the sunflower oil in a large pot over medium-high heat until hot enough for frying.
I fry the thinly sliced zucchini in batches until golden brown, about 5 to 6 minutes. I remove them with a slotted spoon and place them on paper towels to drain excess oil.
I combine the fried zucchini with the chopped basil and a pinch of kosher salt. I drizzle everything with extra virgin olive oil and let the flavors blend together.
I cook the spaghetti in salted boiling water until al dente, making sure to reserve about 2 cups of pasta cooking liquid before draining.
I transfer the cooked spaghetti to a large skillet over medium-low heat. I add the zucchini mixture and toss everything together, adding small amounts of pasta water until the sauce becomes creamy.
I add the grated Parmesan cheese and continue tossing until the pasta is coated in a silky sauce and the zucchini softens further into the spaghetti.
I taste and adjust the salt if needed, then drizzle a little extra olive oil on top before serving with more Parmesan on the side.
Servings and timing
This recipe makes 4 servings. The total preparation and cooking time is approximately 30 minutes.
Variations
I sometimes add a little Pecorino Romano for a sharper flavor. For extra freshness, I top the pasta with more basil leaves before serving. I also like adding a touch of lemon zest for brightness or a pinch of chili flakes for mild heat.
Storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat the pasta gently in a skillet with a splash of water to loosen the sauce and restore the creamy texture.
FAQs
What makes Spaghetti Alla Nerano creamy without cream?
The creaminess comes from the combination of fried zucchini, Parmesan cheese, and starchy pasta water emulsifying together.
Can I use another type of pasta?
Yes, although spaghetti is traditional, I also like using linguine or fettuccine.
Do I have to fry the zucchini?
Frying gives the zucchini its rich flavor and soft texture, which is an important part of the dish.
Can I make this dish ahead of time?
I prefer serving it fresh, but I can prepare the fried zucchini ahead and assemble the pasta later.
What cheese works best for this recipe?
Parmesan cheese works beautifully, but I sometimes mix in Pecorino Romano for extra depth.
Conclusion
Spaghetti Alla Nerano is one of my favorite Italian pasta dishes because it is simple, fresh, and incredibly comforting. I love how the zucchini, basil, and Parmesan come together to create a creamy pasta that feels both light and satisfying at the same time.
Creamy Spaghetti Alla Nerano is a classic Italian pasta recipe made with fried zucchini, parmesan cheese, and fresh basil. A simple yet elegant dinner packed with rich flavor and ready in just 30 minutes.
Author:Emma
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Dinner
Method:Boiling, Frying
Cuisine:Italian
Diet:Vegetarian
Ingredients
O Optimized Description
This authentic Spaghetti Alla Nerano recipe is a creamy Italian pasta dish made with fried zucchini, fresh basil, Parmesan cheese, olive oil, and spaghetti. Originating from the Amalfi Coast, this simple yet flavorful pasta recipe creates a silky zucchini sauce that perfectly coats every strand of spaghetti.
Why You’ll Love This Recipe
I love this recipe because it transforms humble zucchini into an incredibly rich and creamy pasta sauce without using heavy cream. The fried zucchini becomes tender and flavorful, while Parmesan cheese and pasta water create a silky texture that clings beautifully to the spaghetti. It’s fresh, comforting, and perfect for a quick Italian-inspired dinner.
Ingredients
½ quart sunflower oil or vegetable oil (about 2 cups)
6 medium zucchini, thinly sliced
1 cup chopped fresh basil
Kosher salt, to taste
2 tablespoons extra virgin olive oil, plus more for drizzling
1 pound spaghetti
2 cups grated Parmesan cheese
Instructions
Pour the sunflower oil into a large pot and heat over medium-high heat until hot for frying.
Fry the sliced zucchini in batches until golden brown, about 5–6 minutes per batch.
Remove the zucchini with a slotted spoon and transfer to paper towels to drain excess oil.
Place the fried zucchini in a bowl and toss with fresh basil and salt to taste.
Drizzle with the extra virgin olive oil and let the zucchini rest while preparing the pasta.
Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions.
Reserve 2 cups of pasta cooking water before draining the spaghetti.
Add the cooked spaghetti to a large skillet over medium-low heat.
Add the zucchini mixture and toss gently.
Gradually add reserved pasta water as needed to help create a creamy sauce.
Stir in the grated Parmesan cheese little by little, tossing continuously until the cheese melts and forms a silky sauce coating the pasta.
Season with additional salt if needed.
Drizzle with extra olive oil and serve immediately with more Parmesan cheese on the side.
Notes
Frying the zucchini until deeply golden helps develop the classic flavor of Alla Nerano.
Reserve enough pasta water to create a smooth and creamy sauce.
Toss the pasta continuously while adding cheese to prevent clumping.
Fresh basil adds brightness and authentic Italian flavor.
