Spaghetti alla Nerano Classic Recipe

Ingredients for 2 people

• 200 g spaghetti (or vermicelli)
• 2-3 medium courgettes (300-400 g)
• 80-100 g provolone del Monaco
• Extra virgin olive oil (200-300 ml, for frying)
• ½ garlic clove, 5-6 fresh basil leaves
• Salt and pepper to taste

Method

1. Fry the courgettes: cut them into thin slices (2-3 mm) and fry them in plenty of oil at 140-160°C. Drain on paper towels and season lightly with salt.
2. Cook the pasta: boil the spaghetti in salted water, draining it 2-3 minutes before the package time (very al dente). Reserve 1 cup of the cooking water.
3. Cheese cream: heat the oil with ½ garlic clove (remove it afterwards), turn off the heat, add the diced provolone and emulsify with the cooking water until you get a smooth cream.
4. Bind the pasta: add the pasta to the cream, along with ¾ of the fried courgettes and the chopped basil. Mix off the heat for 1 minute.
5. Serve: top with the remaining fried courgettes, black pepper and fresh basil.

Key tips

• The cheese should melt slowly — never let it boil.
• If the cream splits, add boiling water and whisk it back together.
• Slice the courgettes with a mandoline for even cooking.

BUON APPETITO!