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Elara Solari

Spaghetti alla Nerano

Thin rounds of summer zucchini fried, rested, and melted into a silky emulsion of Provolone del Monaco and starchy pasta water. The quiet pride of the Sorrento coast, and a lesson in patience.
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Prep Time 20 minutes
Cook Time 20 minutes
Rest: 2 hours 2 hours
Total Time 2 hours 40 minutes
Servings: 4 people
Course: Main Course, Primo
Cuisine: Italian
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 320 g bronze-die spaghetti
  • 700 g zucchini sliced into 3 mm rounds
  • 150 g Provolone del Monaco grated
  • 30 g Parmigiano Reggiano grated
  • 1 garlic clove
  • fresh basil to taste
  • 30 g extra virgin olive oil
  • salt and black pepper to taste

Equipment

  • 1 Mandoline (for even 3mm zucchini rounds)
  • 1 Wide skillet or sauté pan
  • 1 Large pot for the pasta
  • 1 Box grater or microplane
  • 1 Spider skimmer or slotted spoon
  • 1 Ladle (for the starchy pasta water)
  • 1 Tongs
  • 1 Tray or paper towels to drain and rest the fried zucchini

Method
 

  1. Fry the zucchini rounds in olive oil at 150C / 300F, a few at a time, until golden. Drain, salt lightly, layer with torn basil, and rest at least 2 hours so they soften and sweeten.
  2. Boil the spaghetti in salted water until very al dente, about 6 minutes.
  3. In a wide pan, warm the olive oil with the whole garlic clove, then lift the garlic out. Add the rested zucchini and a ladle of starchy pasta water, mashing some rounds into a loose cream.
  4. Move the spaghetti straight into the pan and finish it there for 3 minutes, tossing, so it drinks up the sauce.
  5. Take the pan off the heat completely. Add the grated Provolone and Parmigiano and toss hard until the cheese pulls into a glossy emulsion.
  6. Loosen with a little more pasta water if needed, crack over black pepper, and serve at once.

Notes

The two-hour rest is not optional: it is what collapses the zucchini and gives you the sauce. Add the cheese off the heat, or it will clump. Pairing: a chilled Falanghina del Sannio DOP mirrors the zucchini and cuts the cheese.