Spaghetti alla Nerano

by Vincenzo D'Alto
recipe by Michele Forgione
(serves 4-6)


  • 400g spaghetti
  • 800g (1 1/2 lbs) zucchini, sliced into thin rounds
  • 200g provolone cheese, grated
  • 2-3 garlic cloves
  • A few basil leaves
  • Olive oil
  • Salt and pepper


Fry the zucchini slices in oil (preferably olive oil) until they are lightly browned. Once done, place them on paper towels to absorb excess oil. Lightly sprinkle with salt.

Bring a large pot of water to a boil, salt well, then toss in the spaghetti. Cook until very al dente.

When the pasta is done, make sure to keep some of the pasta water when draining. While the spaghetti cooks, sauté the garlic cloves in a large skillet with olive oil.

Then remove the garlic. Add the zucchini rounds and then the pasta to the skillet along with a ladleful of pasta water. If you want, reserve some of the zucchini for garnish.

Vigorously mix everything together for a minute or two (the zucchini rounds will break up, but that’s expected). Then add the grated cheese and basil leaves. Continue mixing until the cheese has completely melted, adding more pasta water if needed to ensure a smooth texture.

Serve your spaghetti right away, topped with the remaining zucchini slices for garnish, along with a basil leaf or two.