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Fettuccine with Tuna, Garlic,
and Cream Sauce

 "Life is a combination of magic and pasta."
~ Federico Fellini

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Essentials of Classic Italian Cooking

Fettuccine col Sugo di Tonno con
Aglio e Panna
(Fettuccine with Tuna, Garlic, and Cream Sauce)


Marcella's Italian Kitchen
by Marcella Hazan, 1986, a Borzoi Book, Alfred A. Knopf

“Canned tuna is a familiar ingredient in pasta sauces. Although I was once
very fond of it, there was a harshness in the taste of tuna sauces, both other
cooks’ and my own, that began to trouble me. It took a long while, as my dissatisfaction grew, for me to identify its cause. At last I knew: Cooking
altered tuna’s taste. I looked for ways to make a sauce that did not require
cooking the tuna. The one that pleases me most is derived from the butter
tuna spread… To it I added garlic, egg, parsley, cream, and Parmesan,
mixing everything by hand rather than in the processor to obtain a
grainier, more interesting texture.”

For 4 to 6 persons

A 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
Fettuccine [this recipe calls for homemade pasta,
but you can successfully substitute 1 pound good-quality
purchased dried fettuccine]

1. Drain the tuna of all its oil and put it in a mixing bowl.
2. 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.
3. 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.

* Egg Safety Information

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