Alfredo Restaurant's Tagliatelle alla Caprese
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
- 3quarts water
- Salt to taste if desired
- 1tablespoon olive oil
- 2tablespoons butter
- 1½tablespoons finely chopped shallots
- 1½tablespoons finely chopped scallions
- 10cherry tomatoes, stems removed, quartered, about ¾ cup
- ¼cup vodka
- 1tablespoon dried basil
- 1teaspoon dried green peppercorns, coarsely ground
- 1cup chicken broth
- ¾pound tagliatelle or fettucine
- 2egg yolks
- ¼cup freshly grated Parmesan cheese, plus additional cheese to serve on side
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
518 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 16 grams protein; 2200 milligrams sodium
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