Spaghetti alla Nerano! A Symphony of Creamy Zucchini and Tangy Parmesan Cheese

Ah, Spaghetti alla Nerano. This dish, hailing from the charming Amalfi Coast town of Nerano (a town whose beauty rivals its namesake pasta), embodies everything I love about Italian cuisine: simplicity, freshness, and an unwavering dedication to allowing high-quality ingredients to sing. While many pasta dishes rely on complex sauces or a plethora of herbs and spices, Spaghetti alla Nerano lets the zucchini, the star of the show, take center stage. The result? A creamy, delicate pasta dish that is both comforting and elegant.

A Journey into History: Origins and Evolution

Spaghetti alla Nerano’s origins are somewhat shrouded in mystery, with several competing tales vying for authenticity. One story credits local fishermen with creating this dish using leftover zucchini from their daily catches. Another legend suggests its invention by the owner of a charming trattoria in Nerano, who, inspired by the abundance of fresh zucchini and the salty tang of Provolone del Monaco cheese (a traditional cheese from the region), dreamt up this now-iconic recipe.

Regardless of its exact genesis, Spaghetti alla Nerano has become synonymous with Nerano itself, a testament to the dish’s unique flavor profile and its ability to capture the essence of the Amalfi Coast – sunny days, sparkling sea, and an abundance of fresh, local produce.

Dissecting the Delight: Key Ingredients

Spaghetti alla Nerano, in its purest form, relies on just a handful of ingredients, each playing a crucial role in crafting its exquisite flavor:

A Culinary Dance: The Art of Preparation

Creating Spaghetti alla Nerano is a culinary dance, each step leading you closer to a harmonious symphony of flavors:

1. Preparing the Zucchini: Select young zucchini with firm flesh and vibrant green skin. Wash and slice them thinly using a mandoline or sharp knife. Pat them dry to remove excess moisture.

2. Frying the Zucchini: Gently fry the sliced zucchini in olive oil until golden brown and tender. Remove from heat and set aside.

3. Cooking the Pasta: Cook spaghetti al dente, reserving some pasta water before draining.

4. Crafting the Sauce: In a separate pan, combine the cooked zucchini with Provolone del Monaco (grated), a splash of pasta water, and chopped fresh basil. Stir gently until the cheese melts and forms a creamy sauce.

5. Bringing it All Together: Toss the cooked spaghetti with the zucchini-cheese sauce, ensuring each strand is coated. Garnish with extra basil leaves and serve immediately.

The Magic Touch: Tips for Perfection

• Opt for high-quality Provolone del Monaco cheese for its authentic flavor. If unavailable, substitute with a sharp provolone or Parmesan cheese.

• Don’t overcook the zucchini! They should be tender but still retain their shape.

• Use good quality olive oil for frying – it will impart richness to the dish.

Beyond Tradition: Creative Variations

While tradition dictates the use of Provolone del Monaco, feel free to experiment with other cheeses like ricotta salata or even a touch of pecorino romano for a sharper taste.

You can also add a sprinkle of toasted pine nuts for added texture and nuttiness.

Spaghetti alla Nerano is a testament to the beauty of simplicity in Italian cooking. This dish will transport your palate to the sun-drenched shores of the Amalfi Coast, leaving you craving more with every bite!