Do you know spaghetti alla Nerano, a simply delicious Italian zucchini pasta?

When we talk about Italian gastronomy, we immediately think of pasta. With pesto, tomato sauce or alle vongole, spaghetti can be enjoyed in a thousand and one ways. And if you haven’t yet tried spaghetti alla Nerano, now is the time to try it! This dish, invented in the 1950s by the chef of a restaurant in Nerano, a village located on the Sorrento peninsula, has now become a great classic. The spaghetti is mixed with a creamy and irresistible zucchini cream. Does that tempt you? Here’s the recipe!

Cook the pasta in plenty of water to prevent it from sticking together! Allow at least 1 litre of water for 100 g of spaghetti.

The peculiarity of this recipe is that it uses provolone del Monaco, a cow’s milk cheese with a spun paste, produced in the Sorrento peninsula. Characterized by its intense aroma, it has a buttery flavor that becomes more pronounced and spicy as it matures. If you can’t find it, you can replace it with grated parmesan or pecorino.