This post is written in collaboration with De Cecco Pasta. All opinions are mine alone

There are some Italian pasta dishes that prove you don’t need a long list of ingredients to make something truly special. 

These Spaghetti alla Nerano is one of them. Creamy, cheesy, full of fresh basil and golden fried zucchini, this simple pasta is a beautiful example of how traditional Italian cooking turns a handful of everyday ingredients into something unforgettable.

This classic recipe comes from Nerano, a small seaside village on the Amalfi Coast. The original is traditionally made with fried zucchini, pasta, basil, and a local cheese, creating a wonderfully creamy sauce without the need for cream.

And that is part of what makes this dish so good: the creaminess comes from cheese, pasta water, and proper tossing, not heavy cream.

Why You’ll Love This Recipe

The zucchini is fried until beautifully golden, giving it a delicate sweetness and rich flavor. Then it meets al dente spaghetti, fresh basil, butter, and a combination of cheeses that melts into a silky, savory sauce.

The result is comforting but still fresh and light enough to feel perfect for a summer dinner.

Most importantly, the pasta and sauce are a perfect match. The long strands of spaghetti catch the creamy cheese sauce and little pieces of zucchini in every bite.

Classic Italian Ingredients

You only need a few ingredients, so choosing good-quality ones makes a difference.

Zucchini: Thinly sliced and fried until golden, zucchini is the star of the dish. Smaller, tender zucchini are especially delicious.

Spaghetti: A long pasta shape is traditional and works beautifully with this creamy sauce. Look for a good-quality Italian spaghetti with a slightly rough surface, which helps the sauce cling to the pasta.

Caciocavallo: Semi-aged Caciocavallo is the classic cheese choice for this version of the recipe. It has a deliciously savory flavor and melts beautifully. If you can’t find Caciocavallo, don’t worry. You can substitute Provolone, preferably a semi-aged variety. It melts beautifully and gives the pasta a similar savory, slightly tangy flavor.

Parmigiano Reggiano and Pecorino Romano: I love combining the two with Caciocavallo. Parmigiano adds a nutty, rounded flavor, while Pecorino brings a sharper, saltier note. But you can use only these two if that’s what you have on hand. The important thing is to use cheeses that grate finely and melt well.

Fresh basil: Essential. The fresh basil balances the richness of the fried zucchini and cheese.

Butter: Just a little butter helps create a rich, silky base for the sauce.

How to fry the zucchini:

For beautifully golden and crispy zucchini, slice them thin and evenly so they cook at the same rate. For frying, I recommend a light olive oil or another neutral oil with a high smoke point, such as sunflower or peanut oil.

Make sure the oil is hot before adding the zucchini—you want them to sizzle immediately without absorbing too much oil.

Fry them in small batches so the oil temperature stays steady and the zucchini have room to crisp up rather than steam. Once golden, transfer them to a plate lined with paper towels to drain, then season lightly with salt while they’re still warm. Don’t overcrowd the pan, and keep an eye on them because thin zucchini can go from perfectly golden to too dark very quickly.

The Secret to the Creamy Sauce

The most important step happens at the very end.

Once the spaghetti is very al dente, transfer it directly to the skillet with the zucchini and pasta water. Toss everything together, then turn off the heat before adding the grated cheeses.

Add the cheese gradually, tossing continuously and adding a little pasta water as needed. The combination of starchy pasta water, melted cheese, and constant movement creates that beautiful creamy consistency.

You don’t need cream—and traditionally, you shouldn’t.

Spaghetti alla Nerano is a perfect example of the beauty of traditional Italian cooking: simple ingredients, carefully prepared and allowed to shine.

Golden zucchini, fragrant basil, good pasta, and flavorful Italian cheeses come together to create a dish that feels both rustic and elegant.

One bite, and you’ll understand why this classic from the Amalfi Coast has become such a beloved Italian pasta dish.

Buon Appetito!

VIDEO RECIPE