Spaghetti alla Nerano

Inspired by a meal at Osteria da Carmela in Naples

This simple and delicious dish comes from Campania region, and specifically, the village of Nerano near the Amalfi Coast. There, it features "Provolone del Monaco," a pungent Parmigiano-like cheese made in the nearby Lattari Mountains.

Taste this dish on one of our tours of Campania or follow the recipe below to try it at home!

Ingredients for 4 people:

• 454 grams (1 lb) spaghetti or linguine (we recommend a brand that notes "pasta di gragnano" – or the method of extruding with bronze dies and slowly drying… for a superior texture and sauce pairing!)
• 1 gallon water
• 1 Tbsp salt 
• 2 zucchine 
• 1/2 cup Provolone del Monaco (or replace it with Parmigiano Reggiano)
• a few sprigs basil
• 2 garlic cloves (it really depends on how much you love garlic or not and go for more, if you prefer!)
• 1/2 cup EVOO 
• fresh black pepper 

Directions: 

• Wash zucchine and slice into coins
• Heat EVOO in a pan and then fry zucchine over medium heat
• When zucchine are golden, remove them to a paper towel to absorb the excess oil, then set aside
• Collect EVOO in a bowl, discarding any particles that remaine after frying zucchine
• Finely grate the cheese and set aside
• Bring water to a boil, then salt it (the water should taste slightly salty)
• Add pasta to boiling water
• In the meantime, pour 6 Tbsp EVOO (previously used for frying) in a flat pan over medium heat
• Add squashed garlic and basil stems (to release flavor into the oil) and cook for a few minutes. Then remove garlic and basil stems and set aside
• Cook the pasta for a few minutes less than suggested on the package. Drain and set aside--saving a few ladle-fulls of the starchy water from boiling the pasta
• Sauté the drained pasta in the pan with EVOO over medium heat and start to add basil leaves, coarsely torn by hand, fried zucchine, and some of the starchy water (1/4 ladle) to help the ingredients combine smoothly (another variation directs to blend 1/3 of fried zucchine with starchy water and add this concoction to make sauce creamier)
• Turn off the heat while you continue to sauté the pasta, then start to sprinkle in the grated cheese, while alternatively adding more starchy water
• Make sure the sauce remains smooth while sautéing and alternate starchy water (if necessary) and cheese (this is the really tricky part-- to avoid the cheese curdling!)
• Adjust to your taste with black pepper and serve on individual plates, sprinkling some of the remaining black pepper and more grated cheese on top (picture below is our version at home vs the one above from Osteria da Carmela)

Buon appetito!