RomanItalian
Pasta Alla Nerano
by Chef Max Mariola · 1.1M subscribers on YouTube
A classic pasta dish from the Amalfi coast, featuring fried courgettes, basil, and provolone cheese, creating a creamy sauce without butter or cream.
- Difficulty
- medium
Ingredients
7 items- Roman ZucchiniRoman courgettes, sliced
- Extra Virgin Olive OilFor frying and finishing
- BasilFresh basil leaves
- PastaAny short pasta (e.g., spaghetti or vermicelli)
- GarlicOnly the stems, used for flavor
- ProvoloneGrated provolone cheese
- Black PepperFreshly ground black pepper
Method
- Cut the Roman courgettes into slices.
- Fry the courgette slices in extra virgin olive oil until golden.
- Add some basil leaves to the fried courgettes and season.
- Cook the pasta in boiling salted water.
- In a pan, heat some oil and add garlic (only the stems) with a little pasta water.
- Remove the garlic stems and add some more pasta water.
- Add the fried courgettes to the pan and stir to create a creamy sauce.
- Turn off the heat and add fresh basil.
- Grate provolone cheese over the pasta and add black pepper.
- Toss everything together until creamy. Serve immediately.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
