Fettuccine With Marcella Hazan's Tomato-Butter Sauce With a Poached Egg | Oregonian Recipes
For Cathy Whims, chef at Portland’s Nostrana, there’s no better egg luxury than topping Italian icon Marcella Hazan’s fresh tomato sauce and fettucine with a...
Ingredients
- 2 pounds ripe tomatoes, or 3 cups canned whole peeled tomatoes with their juice
- 1 medium sweet yellow onion
- 5 tablespoons butter
- 1-1/4 teaspoons salt
- 1/3 cup freshly grated Parmigiano-Reggiano
- 1 pound fettucine pasta
- 6 duck or chicken eggs
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