Spaghetti alla Nerano | The Creamy Courgette Pasta from the Amalfi Coast

Introduction: A Simple Italian Classic with Big Flavour

Spaghetti alla Nerano is a rich, creamy courgette pasta dish that hails from the village of Nerano on Italy’s Amalfi Coast. This simple yet luxurious recipe was created in the 1950s and has become a beloved staple of Neapolitan home cooking. The magic lies in its combination of humble ingredients — fried courgettes, spaghetti, and cheese — which come together to create a silky, flavourful sauce without using any cream.

Why You’ll Love Spaghetti alla Nerano

Elegant Simplicity – Just a few ingredients deliver incredible flavour
Creamy Without Cream – A naturally rich sauce made with courgettes and cheese
Authentic Italian Comfort Food – Straight from the Amalfi Coast
Vegetarian-Friendly – Perfect for meat-free meals

Ingredients

350g spaghetti
500g courgettes, thinly sliced
2–3 tbsp olive oil (for frying)
1 clove garlic, whole
50g grated Parmesan or Grana Padano
30g grated Provolone del Monaco or mature provolone (or extra Parmesan if unavailable)
A handful of fresh basil leaves
Salt and freshly ground black pepper
Extra olive oil for drizzling
Optional: a knob of butter for added richness

How to Make Spaghetti alla Nerano – Step by Step

Step 1: Prepare the Courgettes

Slice the courgettes into thin rounds.
In a large frying pan, heat olive oil over medium heat.
Add the garlic clove and fry gently to infuse the oil.
Remove the garlic, then add the courgette slices in batches.
Fry until golden and slightly crisp around the edges. Remove and drain on kitchen paper.

Step 2: Cook the Spaghetti

Bring a large pot of salted water to the boil.
Cook the spaghetti until just al dente (a minute less than the package instructions).
Reserve about 200ml of the pasta cooking water before draining.

Step 3: Build the Sauce

Return the courgettes to the pan over low heat.
Add a ladle of pasta water and stir until it starts to form a sauce.
Add the drained spaghetti directly into the pan.
Stir in the grated cheeses and more pasta water, tossing continuously to emulsify and coat the pasta.

Step 4: Finish and Serve

Tear in fresh basil leaves and season with salt and pepper to taste.
Optional: stir through a knob of butter for extra creaminess.
Serve immediately with an extra sprinkle of cheese and a drizzle of good olive oil.

Serving Suggestions

Serve with a crisp white wine like Falanghina or Vermentino
Pair with a side salad of rocket and lemon for contrast
Garnish with extra basil or courgette ribbons for presentation

Tips for Success

Use small or medium courgettes for better flavour and less water content
Don’t skip the pasta water — it helps create the creamy texture
Stir continuously when adding cheese to avoid clumps
Provolone del Monaco adds authentic flavour but substitute with another aged cheese if needed

Variations

Add a kick: Stir in a pinch of chilli flakes for a gentle heat
Make it vegan: Use plant-based cheese alternatives and omit the butter
Use different pasta: Try linguine or tagliatelle for a twist on tradition

Conclusion

Spaghetti alla Nerano is a shining example of Italian cooking at its best — simple, seasonal ingredients elevated through tradition and technique. It’s creamy, comforting, and surprisingly rich, all without needing a drop of cream. If you love courgettes or want to experience the flavours of the Amalfi Coast from your own kitchen, this dish is a must-try.