Spaghetti alla Nerano

Here is my favorite dish ever, Spaghetti alla Nerano! I hope you will have the chance to taste it with us, in here, our home land and until then we would like to share with you the recipe so you can cook it home ;)



Ingredients for 2 persons

  • 160g spaghetti

  • 2 zucchini medium size

  • Grated reggiano parmigiano as main (Some to mix to the pasta and some to put on top after. The important ingredient it is the typical provolone del monaco D.O.P. from Sorrento or try also with some caciocavallo and some pecorino)

  • 2 garlic

  • Basil leaves

  • Sunflower oil

  • Olive oil

  • Salt and grounded pepper


Let's Cook it!


First, slice the zucchini into thin & round pieces and fry them in the sunflower oil. Then take them on a paper towel to dry (not entirely) and put a couple of basil leaves in the middle to blend the flavours.


Leave zucchini plate to rest at least a couple of hours. Once ready start boiling the water for pasta with a bunch of salt. Start boiling the spaghetti and do not pass over the “al dente” timing. *Al dente timing is different for every type of pasta and you can see this timing on every spaghetti pack.


Apart brown lightly a garlic in olive oil then put the fried zucchini together with the basil inside the pan, then add the pasta from its boiling water be sure to pour some of the water as well, it will help us to blend and combine all the tastes together, so it is important that pasta is juicy while you are passing it to the pan for the next step.


Add your cheese and keep mixing the flavours inside then pan until the cheese melts completely. It should take approximately less then 2 minutes and the amount of boiled pasta water that you pour into the pan should be enough when you see the sauce looks creamy.


Finally plate your Spaghetti alla Nerano and add according to your taste some parmigiano on top and decorate with a couple of basil leaves and a pinch of black pepper.


Buon appetito from Milo Tours!

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