spaghetti alla nerano recipe
The Best spaghetti alla nerano recipe
Spaghetti alla Nerano is a recipe that has been a staple in my household for years. It’s a classic Italian dish that originated from the Campania region, specifically from the town of Nocera Inferiore.
The name ‘alla Nerano’ literally means ‘from Nerano,’ which is a nearby village. This recipe has been passed down through generations, and I’m so glad I can share it with my family and friends.
When I first made this dish, I was surprised by how easy it was to prepare and how delicious it turned out. My kids love it when I make spaghetti alla Nerano for dinner, and they always ask for seconds.
The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course, or even as a side dish for special occasions. One of the key techniques involved in making spaghetti alla nerano is using guanciale instead of regular bacon.
Guanciale is an Italian cured meat made from pork jowl, and its rich flavor adds depth to the dish without overpowering it. To make this recipe, you’ll need some high-quality ingredients, including guanciale, onions, garlic, tomatoes, and fresh basil.
The combination of flavors and textures in spaghetti alla nerano makes it a perfect choice for any meal. Whether you’re looking for a comforting weeknight dinner or a show-stopping special occasion dish, spaghetti alla nerano is sure to please even the pickiest eaters.
Spaghetti alla Nerano
Spaghetti alla Nerano is a classic pasta dish from the Amalfi Coast, featuring fried zucchini blended into a creamy, cheesy sauce. The pasta is tossed with the zucchini mixture and finished with a generous amount of Parmigiano-Reggiano and pecorino.
🥘Ingredients
For the Pasta and Zucchini
For the Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Spaghetti alla Nerano Works
To store leftover spaghetti alla nerano, let it cool completely and place it in an airtight container in the fridge for up to three days. The pasta will absorb some of the sauce and the zucchini will soften, but the flavor still holds up. For reheating, I recommend using a skillet over medium low heat with a splash of water or broth to loosen the pasta.
Stir gently until heated through. You can also microwave it, but the texture will be softer. I like to serve leftovers with a sprinkle of fresh basil or a little extra grated cheese on top to brighten it up.
This recipe works beautifully for family gatherings because it is easy to scale up and everyone loves it. I often double the recipe for potlucks or Sunday dinners. You can serve it as a main dish with a simple green salad and crusty bread, or as a side alongside grilled chicken or fish.
It is also great for meal prep because the fried zucchini can be made ahead. Just cook the pasta fresh and toss everything together right before serving. Spaghetti alla nerano is one of those dishes that feels special without being complicated, and that is why it stays in my regular rotation.
❓ Frequently Asked Questions About Spaghetti alla Nerano
Q1: What is the difference between guanciale and regular bacon?
Guanciale is an Italian cured meat made from pork jowl, while regular bacon is typically made from pork belly or shoulder meat.
Q2: Can I substitute guanciale with regular bacon?
While you can use regular bacon as a substitute, keep in mind that the flavor will be slightly different.
Q3: How do I store leftover spaghetti alla nerano?
You can store leftover spaghetti alla nerano in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.
Q4: Can I reheat spaghetti alla nerano in the microwave?
No, we recommend reheating spaghetti alla nerano on the stovetop or in a slow cooker to preserve the flavors and textures.
Q5: Is spaghetti alla nerano suitable for vegetarians?
No, this recipe contains guanciale and other animal products.
