Classic Spaghetti alla Nerano

Name: Classic Spaghetti alla Nerano
Prep time: 40 min
Cook time: 20 min
Total time: 4 h
Yield: 4
Cuisine: Italian
Ingredients: 4 to 6 cups sunflower oil for frying; 8 cups zucchini, sliced into thin medallions; Fresh basil leaves; 2 tablespoons extra virgin olive oil; 2 tablespoons unsalted butter; 2 cloves garlic, smashed; 16 ounces spaghetti; 2 cups reserved pasta water; 8 ounces Provolone del Monaco or mild provolone, shredded; 1 cup parmesan cheese, grated; Salt and black pepper to taste

This famous zucchini pasta features tender fried squash and a creamy, cheesy sauce that feels like a trip to Italy.

By Daily Recipes Book· 🌍 Italian· July 15, 2026

dailyrecipesbook.com

Prep

40 minutes

Cook

20 minutes

Total

4 hours (including chilling)

Serves

If you have ever seen Stanley Tucci enjoy this dish, you know why it is a classic. The secret is frying the thin zucchini slices until they are just golden, which gives the dish a beautiful depth of flavor that you cannot get any other way.

I recommend frying the zucchini a few hours ahead or even the day before to save time. It makes a big difference in the texture of the sauce and lets the flavors really develop while you prepare the rest of the meal.

Ingredients

4 to 6 cups sunflower oil for frying
8 cups zucchini, sliced into thin medallions
Fresh basil leaves
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, smashed
16 ounces spaghetti
2 cups reserved pasta water
8 ounces Provolone del Monaco or mild provolone, shredded
1 cup parmesan cheese, grated
Salt and black pepper to taste

Instructions

1
Heat the sunflower oil in a large pan or Dutch oven until it reaches 350 degrees Fahrenheit.
2
Fry the zucchini slices in batches until they are light golden brown, then remove them with a slotted spoon.
3
Place the fried zucchini on a baking sheet lined with paper towels and a few fresh basil leaves. Cover and chill for at least 3 hours.
4
Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente. Reserve 2 cups of the pasta water before draining.
5
In a large skillet, heat the olive oil and butter over medium heat. Add the smashed garlic and a sprig of basil to infuse the oil, then remove them once fragrant.
6
Add the chilled zucchini to the skillet and cook over medium low heat for 4 to 5 minutes, mashing it gently with a wooden spoon as it softens.
7
Add the cooked spaghetti and 1 cup of the pasta water to the skillet, tossing well to coat the noodles.
8
Stir in the shredded provolone and parmesan. Add more pasta water as needed to reach a creamy, silky consistency.
9
Season with salt and pepper to taste, garnish with extra fresh basil, and serve immediately.

💡 Tips

Always grate your own cheese from a block so it melts into a smooth sauce rather than clumping. Keep the finished pasta warm and serve right away because the sauce thickens as it sits.

#Vegetarian #Italian #Pasta #Zucchini #Healthy

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