Fettuccine with Herbs, Fresh Tomato and Cream

Fettuccine alle Erbe e Panna Rosa

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Don’t try this recipe with dried herbs. The more delicate aroma of fresh herbs is essential here. Adding beef bouillon may seem odd, but it contributes depth of flavor.


  • 2 pounds fresh tomatoes, peeled, and ¼-inch diced
  • 8 to 10 fresh basil leaves, finely shredded
  • 1 te


  1. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat
  2. Peel and dice the fresh tomatoes. Chop all the herbs.
  3. Put the butter in a 12-inch