Fettuccine Col de Marcella Hazan Sugo di Tonno with…

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From Marcella's Italian cuisine: “Canned tuna is a familiar ingredient in pasta sauces. Although I once liked it a lot, the flavor of the tuna sauces was very harsh, both for the other cooks and for mine, which started to worry me. It took me a long time, as my dissatisfaction grew, to identify its cause. Finally I learned: Cook the altered tuna. I looked for other ways to make a sauce that didn't require cooking the tuna. The one that pleased me. most are derived from the butter sauce described (elsewhere in Marcella’s Italian Kitchen)… I added garlic, egg, parsley, cream and parmesan, mixing everything by hand rather than in a processor for a more grainy and interesting texture. ”

Excerpted from Marcella’s Italian Kitchen by Marcella Hazan. Copyright © 1995 by Marcella Hazan. Excerpted with permission from Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this extract may be reproduced or reprinted without the written permission of the publisher. —The editors

  • one

    (7 ounces) can Italian-style tuna in olive oil

  • 1/2 teaspoon

    very fine minced garlic

  • 2 tablespoons


  • one

    lightly beaten egg

  • 3 tablespoons

    butter, softened at room temperature

  • 2/3 cup

    thick cream

  • Salt

  • Black pepper in a grinder

  • 1/2 cup

    Freshly grated Parmigiano-Reggiano (Parmesan), plus additional for the table

  • Fettuccine (Marcella orders homemade, we use dry fettuccine in 3/4 lb box)

  1. Drain the tuna from all its oil and put it in a bowl.

  2. Add garlic, parsley, egg, butter, cream, salt, grind pepper, and 1/2 cup grated cheese. Mix well until all ingredients are completely amalgamated, using a fork to break and grind the tuna. Taste and correct the salt and pepper.

  3. Drop the pasta into a saucepan of plenty of boiling salted water and cook until done but firm on the bite, drain and stir immediately with the tuna mixture. Serve at once, with additional grated cheese available on the side.

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