Alfredo Restaurant's Tagliatelle alla Caprese
Published January 25, 1983
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
3 quarts water
Salt to taste if desired
1 tablespoon olive oil
2 tablespoons butter
1 ½ tablespoons finely chopped shallots
1 ½ tablespoons finely chopped scallions
10 cherry tomatoes, stems removed, quartered, about ¾ cup
¼ cup vodka
1 tablespoon dried basil
1 teaspoon dried green peppercorns, coarsely ground
1 cup chicken broth
¾ pound tagliatelle or fettucine
2 egg yolks
¼ cup freshly grated Parmesan cheese, plus additional cheese to serve on side
2 tablespoons finely chopped parsley
Nutritional analysis per serving (2 to 4 servings)
69 grams carbs; 98 milligrams cholesterol; 517 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 16 grams fat; 4 grams fiber; 2188 milligrams sodium; 16 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
- Step 2
Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
- Step 3
Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
- Step 4
Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
- Step 5
Add pasta to sauce. Stir in egg yolks and ¼ cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.
Private Notes