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.

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