Why You’ll Love This Recipe
- Creamy Indulgence: The combination of melted Provolone del Monaco and Parmigiano-Reggiano creates a rich, velvety sauce without the need for cream.
- Fresh Zucchini Flavor: The zucchini adds a subtle sweetness and freshness that balances the richness of the cheese.
- Simple Ingredients: With just a few key ingredients, this dish is both easy to prepare and budget-friendly.
- Versatile: Easily adaptable to different dietary preferences, including vegetarian and gluten-free options.
- Quick to Make: Ready in under an hour, making it perfect for busy weeknights or last-minute dinners.
- Italian Comfort Food: A taste of the Amalfi Coast that brings warmth and satisfaction to any meal.
Ingredients & Preparation Notes
- Spaghetti: Choose high-quality dried pasta for the best texture. Whole grain or gluten-free options can be used as substitutes.
- Zucchini: Opt for medium-sized, firm zucchini for the best flavor and texture. Slice them uniformly to ensure even cooking.
- Provolone del Monaco: This cheese is key to the dish’s authenticity. If unavailable, aged provolone can be used as a substitute.
- Parmigiano-Reggiano: Grate fresh for the best flavor. Pre-grated cheese often contains additives that can affect the sauce’s texture.
- Garlic: Use fresh garlic cloves for the best taste. Slice them thinly to prevent burning during cooking.
- Olive Oil: Extra virgin olive oil adds depth to the dish. Choose a high-quality oil for the best results.
- Basil: Fresh basil leaves add a burst of freshness. Tear them just before adding to the dish to preserve their flavor.
- Salt and Pepper: Season to taste, keeping in mind the saltiness of the cheeses used.
Professional Tips & Techniques
- Zucchini Cooking: Fry the zucchini until golden brown to enhance its flavor through caramelization. This step is crucial for the dish’s depth of flavor.
- Cheese Melting: Melt the Provolone del Monaco over low heat, stirring constantly to prevent burning. If the cheese clumps, add a splash of pasta water to smooth it out.
- Pasta Water: Reserve pasta water to adjust the sauce’s consistency. The starch in the water helps bind the sauce to the pasta.
- Timing: Cook the pasta to al dente, as it will continue to cook slightly when mixed with the hot sauce. This ensures the perfect texture.
- Visual Cues: Look for a glossy, creamy sauce coating the pasta evenly. If the sauce appears too thick, add more pasta water gradually.
Recipe Variations
- Gluten-Free: Use gluten-free spaghetti to accommodate dietary needs. Ensure the pasta is cooked al dente for the best texture.
- Vegan: Substitute the cheeses with a cashew-based cream sauce and nutritional yeast for a cheesy flavor.
- Herb Variations: Experiment with different herbs like parsley or oregano for a different flavor profile.
- Protein Addition: Add grilled shrimp or chicken for a heartier meal.
- Seasonal Twist: Incorporate seasonal vegetables like cherry tomatoes or spinach for added color and nutrition.
- Cheese Swap: Use a mix of mozzarella and Pecorino Romano for a different taste while maintaining creaminess.
- Spicy Kick: Add a pinch of red pepper flakes to the zucchini while cooking for a spicy variation.
- Lemon Zest: Grate some lemon zest over the finished dish for a refreshing twist.
Serving Suggestions
- Simple Salad: Pair with a light arugula salad dressed with lemon and olive oil to balance the richness of the pasta.
- Garlic Bread: Serve with garlic bread to soak up any remaining sauce on the plate.
- Wine Pairing: A crisp white wine like Pinot Grigio complements the dish’s flavors beautifully.
- Presentation: Garnish with additional fresh basil leaves and a sprinkle of Parmigiano-Reggiano for an elegant finish.
- Family Style: Serve the pasta family-style in a large platter for a communal dining experience.
- Side Dish: Roasted vegetables like asparagus or bell peppers make a colorful and nutritious side.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: The dish can be frozen for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop, adding a splash of water or milk to restore the sauce’s creaminess.
- Make-Ahead: Prepare the zucchini and cheese sauce in advance, storing them separately. Cook the pasta fresh and combine just before serving.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes, you can prepare the zucchini and cheese sauce in advance. Combine with freshly cooked pasta just before serving.
Q: What can I use if I can’t find Provolone del Monaco?
A: Aged provolone is a good substitute. You can also use a mix of mozzarella and Pecorino Romano for a similar effect.
Q: How do I prevent the cheese from clumping?
A: Melt the cheese over low heat, stirring constantly. Add a splash of pasta water if needed to smooth out the sauce.
Q: Can I use frozen zucchini?
A: Fresh zucchini is recommended for the best texture and flavor. Frozen zucchini may release too much water during cooking.
Q: Is this dish suitable for vegetarians?
A: Yes, as long as you use vegetarian cheeses. Check the labels to ensure they are free from animal rennet.
Q: How do I know when the zucchini is done?
A: The zucchini should be golden brown and tender. It should not be mushy or overly soft.
Q: Can I add other vegetables to this dish?
A: Yes, you can add vegetables like cherry tomatoes or spinach. Add them towards the end of cooking to preserve their texture.
Q: What’s the best way to reheat leftovers?
A: Reheat gently on the stovetop, adding a splash of water or milk to restore the sauce’s creaminess.
Conclusion
Spaghetti Alla Nerano is a delightful dish that combines the freshness of zucchini with the richness of cheese, creating a creamy, satisfying meal. With its simple ingredients and quick preparation time, it’s perfect for any occasion. Give this recipe a try and enjoy a taste of the Amalfi Coast at home.
Don’t forget to share your experience and any variations you try on social media. Buon appetito!
Spaghetti Alla Nerano
Spaghetti Alla Nerano is a creamy zucchini pasta dish from the Amalfi Coast. This recipe offers a perfect balance of flavors and textures, ideal for a satisfying meal.
Equipment
- Large pot for boiling pasta
- Large skillet
- Slotted spoon
- Cheese grater
- Colander
Ingredients
- 500 g spaghetti
- 4 medium zucchini sliced into rounds
- 100 g Provolone del Monaco or substitute with aged provolone
- 50 g Parmigiano-Reggiano grated
- 2 cloves garlic thinly sliced
- 1/2 cup olive oil extra virgin
- 1 handful fresh basil leaves torn
- salt to taste
- black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, reserving 1 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced zucchini and cook, stirring occasionally, until golden brown and tender, about 10-12 minutes.
- Add the sliced garlic to the skillet and cook for another 1-2 minutes until fragrant but not browned.
- Remove the skillet from heat. Using a slotted spoon, transfer the zucchini and garlic to a bowl, leaving the oil in the skillet.
- In the same skillet, melt the Provolone del Monaco over low heat, stirring constantly until it forms a creamy sauce. If the cheese doesn't melt smoothly, add a splash of the reserved pasta water.
- Return the zucchini and garlic to the skillet with the cheese sauce. Add the cooked spaghetti, Parmigiano-Reggiano, and torn basil leaves. Toss everything together, adding more pasta water as needed to achieve a creamy consistency.
- Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmigiano-Reggiano and basil if desired.
Notes
Chef's Tips:
• For best results, use high-quality extra virgin olive oil to enhance the flavor of the dish
• Avoid overcooking the zucchini to maintain its texture and prevent it from becoming mushy
• Serve with a crisp white wine like a Pinot Grigio to complement the dish's richness
Food Safety:
• Ensure zucchini is cooked to an internal temperature of at least 165°F (74°C) to kill any potential bacteria
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days
