Fettucine all’amalfitana

Fettucine all’amalfitana (Pasta with Courgettes, Parmesan and Basil)

I was looking through my old blog posts the other day and found this recipe for “Fettucine all’amalfitana” lurking in the archives.  It caught my eye immediately because a) it looked delicious and b) I don’t remember ever cooking, let alone blogging it.

Fettucini all'amalfitana

Fettucini all'amalfitana - Pasta with Courguettes and Basil

In the interests of giving credit where it’s due, the first thing I did was Google the recipe title to see if I could locate the original source; this recipe is fairly close, so I can only assume that’s the one.

The second thing I did, given that I had a big fat courgette sitting on the kitchen counter staring at me, was cook it again.  Well, if that doesn’t refresh the memory…

I don’t regret it.  This pasta dish is delicious, the courgette (zucchini, for people everywhere except the UK) being a totally unexpected ingredient in a pasta dish but one which works so well.

And don’t be put off by the egg being “raw” (unlike Gosia); the heat from the pasta will easily cook it through, and it creates a deliciously sticky parmesan sauce; a technique I’ll be using more often in future.

Despite the complicated sounding name this is actually a very simple dish to cook! Amalfi is a city near to Naples on the south coast of Italy, bordering the mediteranian sea. This dish makes enough to serve four people.

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Recipe: Fettuccine all’amalfitana

A pasta dish you won’t have thought of making, but one that is absolutely delicious.


  • 250g Fettuccine or Tagliatelle
  • 2 Courgettes
  • 40g Butter (Unsalted)
  • 1 pinch of Cinnamon
  • 1 clove Garlic
  • 2 Eggs
  • 200g Grated Parmesan Cheese
  • 2 Finely Chopped Walnuts
  • Olive Oil
  • Basil – a large handful
  • Salt and Pepper to taste


  1. Dice the corguettes, then fry with the garlic (finely chopped) in the butter and olive oil until golden.
  2. Whisk the egg and parmesan together in a small bowl, adding the parsley and basil (both finely chopped), finally adding the cinnamon,walnuts, salt and pepper, to taste.
  3. Boil salted water in a large pot, and then cook the pasta in until ‘al dente’.
  4. Add the corguette to the egg mixture, finally mixing with the pasta and a splash of the cooking water until combined.
  5. Serve this traditional Italian dish in deep bowls with a glass of your favourite red wine. Serve to guests, friends and family, and enjoy!

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4