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De Cecco Egg Fettuccine with San Marzano DOP tomato & smoked Caciocavallo


Ingredients for 4 people

500g egg fettuccine pasta

3 cloves of garlic

2 tablespoons of extra virgin olive oil

1 tin of De Cecco San Marzano DOP tomato

10 leaves of fresh basil

200g of shredded smoked caciocavallo cheese



  1. Drop the fettuccine in a pot of plenty salted water

  2. In a large pan fry the garlic and basil leaves gently. When the garlic cloves turn brown remove them and discard them. 

  3. Add the tomato and squash them lightly with a fork season with salt and simmer for a couple of minutes.

  4. Drain the fettuccine reserving a little of the cooking water. Toss the fettucine with the sauce adding the cooking water if it gets too dry. 

  5. Serve with the smoked Cacaiocavallo sprinkled on top.

Buon Appetito!

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