Marcella Hazan's Fettuccine col Sugo di Tonno con Aglio e Panna
The best Marcella Hazan recipe, for tuna pasta with fettuccine, cream, parsley, garlic, and Parmesan. The sauce is no cook and the pasta recipe is easy and fast
Ingredients
- 1 (7-ounce) can of Italian-style tuna packed in olive oil
- 1/2 teaspoon garlic chopped very fine
- 2 tablespoons parsley
- 1 egg, lightly beaten
- 3 tablespoons butter, softened to room temperature
- 2/3 cup heavy cream
- Salt
- Black pepper in a grinder
- 1/2 cup freshly grated Parmigiano-Reggiano (Parmesan), plus additional for the table
- Fettuccine (Marcella calls for homemade, we use 3/4 lb boxed dried fettuccine)
Instructions
- Drain the tuna of all its oil and put it in a mixing bowl.
- Add the garlic, parsley, egg, butter, cream, salt, liberal grindings of pepper, and the 1/2 cup of grated cheese. Mix well until all the ingredients are thoroughly amalgamated, using a fork to break up and mash the tuna. Taste and correct for salt and pepper.
- Drop the pasta into a pot of abundant boiling salted water and cook until it is done but firm to the bite, drain, and toss immediately with the tuna mixture. Serve at once, with additional grated cheese available on the side.