Fettuccine with Zucchini and Saffron Cream

Fettuccine alle Zucchine e Zafferano

Preparation info

  • Serves



Appears in

The Classic Pasta Cookbook

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

In this elegant sauce the cream takes on the flavor of the saffron and zucchini and is perfectly suited to homemade egg pasta.


  • 1 ½ lbs. zucchini
  • ½ cup yellow onion, finely chopped (½ medium onion)
  • 4 Tbs. butter
  • Salt
  • Freshly ground black pepper
  • 1 cup heavy cream
  • ½ tsp saffron strands, crumbled
  • fettuccine made with 3 eggs and 2 ¼ cups flour
  • cup parmigiano-reggiano, freshly grated


  1. Wash the zucchini, remove the ends, and cut into narrow sticks about 1 ½-inch long and ¼-inch thick. Finely chop the onion.
  2. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat
  3. Put the butter and onion in a 12-inch skillet and place over medium heat. Sauté until the onion has turned a rich golden color, about 5 minutes. Turn the heat up to medium high and add the zucchini. Season with salt and pepper and cook until they are tender and have browned lightly, 10 to 15 minutes. Add the cream and saffron. Cook until the cream has reduced by about a third and remove the pan from the heat.
  4. Add 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente. When the fettuccine are done, drain and toss with the sauce and the parmesan cheese. Serve at once.

Also good with: