Spaghetti alla Nerano

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This delicious dish is from the town it is named after (Nerano), which is on the Amalfi coast near Sorrento. A summer delicacy when zucchini are in season. It is made of up of very simple ingredients made in a way that is unbelievably delicious. The only ingredient that is missing from this dish, mainly because it is not available outside of Italy, is ‘Provolone del Monaco’. This DOP cheese is produced by the milk of very specific cows that are raised in a town in the mountains of the Amalfi coast called Agerola. I’ve eaten this cheese many times in my life. It’s unique flavor profile is hard to duplicate, but the dish can still be so delicious with a combination of Pecorino Romano and Parmigiano Reggiano cheese.

Provolone del Monaco
A semi-soft cheese made from the cow’s milk from the town of Agerola, outside of Naples. It must be aged at least six months to be considered authentic DOP cheese. It delivers a mild, buttery flavor with a subtle spiciness that is best paired with red wine.

All products to make this recipe were purchased at my favorite Italian Market, Teitel Brothers!

Spaghetti alla Nerano

Course Main Course
Cuisine Italian
Servings 5 people


  • 4 Zucchini, sliced into 1/8 in thick rounds
  • 1/2 cup Freshly Grated Parmigiano Reggiano
  • 1/2 cup Freshly Grated Pecorino Romano
  • Handful of Fresh Basil Leaves
  • Extra Virgin Olive oil for frying the Zucchini
  • Salt to taste
  • 1 lb Spaghetti


  • Wash and cut the zucchini into 1/8 in. rounds.
  • Add Olive oil to a large fry pan, about an inch high. Add the zucchini a little at a time making sure not to crowd the pan too much. Fry until golden and place on a paper towel lined plate. As you fry, place fresh basil leaves and a sprinkle of salt on each layer of zucchini. Traditionally, the zucchini should be made the day before and refrigerated. You can also make them in the morning and let them sit in the fridge all day.
  • Fill a large pot with water, bring it to a boil, add salt and cook the spaghetti to al dente. Into a separate saute pan, add a drizzle of olive oil on medium heat. Then add the zucchini once the oil is hot. Cook to reheat the zucchini.
  • Set aside a large cup of pasta water. Once the spaghetti al dente, scoop it directly into the pan with the zucchini. Add cheeses and begin to mix well along with a ladle full of pasta water. Stir until the sauce begins to thicken and coat the pasta.
  • The very last step is to add fresh basil to the pasta and serve with more grated cheese on top! Buon Appetito!



Teitel Brothers is literally the best! Worth a trip if you live in the NY tristate area! Best prices for Authentic Italian products! And before all you food snobs correct the cheeses i used 😂…Provolone del Monaco is not available in the states, this is my sub for it 👌🏻 #spaghetti #spaghettiallanerano #italianfood #bronxlittleitaly #bronxgirl #newyorkitalian #teitelbrothers #arthuravenue

♬ 50’s Oldies summer rock ballad without synth voice(1171925) – C_O
Keyword Pasta, Spaghetti, spaghetti alla nerano, Zucchini
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