This humble dish from the cliffside town of Nerano exploded in popularity after Stanley Tucci tasted it on Searching for Italy. What makes Spaghetti alla Nerano so special isn’t just the creamy texture—but that it’s completely cream-free. With only fried zucchini, cheese, and pasta water, this dish showcases the magic of simplicity in Italian cooking.
The Legend of Nerano’s Secret Pasta
Legend has it that a local trattoria in Nerano invented this dish in the 1950s, and its exact proportions have remained a guarded secret ever since. Stanley Tucci introduced the world to it during his travels through the Amalfi Coast, and since then, chefs and home cooks alike have been scrambling to replicate the luxurious sauce made from just zucchini and cheese.
From Tucci to Michelin: A Dish with Star Power
The restaurant Lo Scoglio da Tommaso, perched above the sea in Nerano, is said to be one of the originators. After Searching for Italy, many food lovers began planning pilgrimages just to try it. Even Chef Missy Robbins in NYC has featured her own elevated take, and Italian food bloggers now battle to create the most authentic copy.
A Summer Dinner Showstopper
Spaghetti alla Nerano is perfect for warm evenings with chilled Falanghina wine and good company. Serve with a side salad of arugula, lemon, and shaved Parmigiano, and close the evening with a Limoncello Spritz or Delizia al Limone for a full Amalfi-themed menu.
Cook like Tucci! Try your hand at this soulful Amalfi Coast dish and share it with friends who believe in the magic of good cheese and better company.
Spaghetti alle Zucchine alla Nerano (Stanley Tucci-Inspired)
Equipment
- Mandoline slicer optional, for uniform zucchini slices
Ingredients
- 14 oz Spaghetti
- 4 Medium zucchini thinly sliced into rounds
- 1 cup Olive oil
- 1 clove Garlic peeled and lightly smashed
- 1 cup Grated Provolone del Monaco or Pecorino
- 1/2 cup Grated Parmigiano-Reggiano
- 3-4 Basil leaves torn
- 1 cup Reserved past water
- Salt & pepper to taste
Instructions
- Fry the zucchini: Heat olive oil in a wide pan over medium-high. Fry the zucchini in batches until golden and slightly crisp. Drain on paper towels and lightly salt. This step is key to developing the rich flavor.
- Let the zucchini rest: Traditionally, the fried zucchini is left to rest for several hours or even overnight to deepen the flavor, but 20–30 minutes works in a pinch.
- Cook the pasta: Boil spaghetti in salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Build the sauce: In a large pan, heat a tablespoon of olive oil with the garlic. Add the fried zucchini and a splash of pasta water. Toss in the cooked pasta.
- Stir in the cheese: Off heat, slowly mix in the Provolone del Monaco and Parmigiano-Reggiano while stirring vigorously, adding more pasta water as needed to create a creamy emulsion. Do this off heat to avoid clumping.
- Finish and serve: Add black pepper and torn basil. Toss and serve immediately with a sprinkle of extra cheese.
Notes
- Provolone del Monaco is traditional but can be hard to find; caciocavallo or a mix of pecorino and provolone is a good substitute.
- The dish contains no cream—its luscious texture comes entirely from cheese, pasta water, and zucchini.