Spaghetti alla Nerano is a traditional pasta dish originating from Nerano. The dish is usually made with a combination of spaghetti, zucchini, olive oil, garlic, butter, Provolone del Monaco cheese, basil, and salt. The zucchinis are thinly sliced, fried in oil, and drained.

The spaghetti are cooked until al dente. The garlic is sautéed in olive oil, removed from the pan, and the spaghetti are finished cooking in the same oil. A dab of butter is added to the pan along with the zucchini, and the dish is finished with grated provolone cheese and fresh basil before serving.

If Provolone del Monaco is unavailable, it's recommended to use caciocavallo. This vibrant dish was invented in 1952 at Ristorante Maria Grazia Nerano.