Ingredients with Measurements:
- 1 lb fettuccine pasta
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large eggs
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or saucepan
Step-by-step instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet or saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
3. Add crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 10-15 minutes until thickened.
4. In a separate bowl, beat eggs and Parmesan cheese together until well combined.
5. Add the cooked fettuccine to the skillet with the tomato sauce. Toss well to coat the pasta evenly.
6. Pour the egg and cheese mixture over the pasta and sauce. Stir quickly to combine and cook for 2-3 minutes until the eggs are cooked and the sauce is creamy.
7. Serve hot, garnished with chopped fresh basil leaves if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 18g
- Carbohydrates: 75g
- Protein: 22g
Substitutions for ingredients:
- Fettuccine pasta can be substituted with any other type of pasta.
- Olive oil can be substituted with vegetable oil or butter.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Use fresh tomatoes instead of canned for a lighter, fresher sauce.
- Add chopped spinach or kale to the sauce for extra nutrients.
Tips and tricks:
- Be sure to beat the egg and cheese mixture well before adding it to the pasta to prevent clumping.
- Reserve some pasta water before draining the pasta to use in the sauce if it needs to be thinned out.
- Don't overcook the eggs or they will become rubbery.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the pasta in individual bowls or on a large platter.
- Garnish with fresh basil leaves or grated Parmesan cheese.
Garnishes:
- Chopped fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Red wine
Suggested side dishes:
- Roasted vegetables
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the eggs are overcooked, the sauce will become dry and clumpy.
Food safety advice:
- Be sure to cook the eggs thoroughly to prevent foodborne illness.
Food history:
- Fettuccine with tomato egg sauce is a classic Italian dish that has been enjoyed for generations.
Flavor profiles:
- Tangy, savory, and creamy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Italian