Alfredo Restaurant's Tagliatelle alla Caprese

Name: Alfredo Restaurant's Tagliatelle alla Caprese
Total time: 20 min
Yield: 2 to 4 servings
Cuisine: italian
Ingredients: 3 quarts water; Salt to taste if desired; 1 tablespoon olive oil; 2 tablespoons butter; 1 1/2 tablespoons finely chopped shallots; 1 1/2 tablespoons finely chopped scallions; 10 cherry tomatoes, stems removed, quartered, about 3/4 cup; 1/4 cup vodka; 1 tablespoon dried basil; 1 teaspoon dried green peppercorns, coarsely ground; 1 cup chicken broth; 3/4 pound tagliatelle or fettucine; 2 egg yolks; 1/4 cup freshly grated Parmesan cheese, plus additional cheese to serve on side; 2 tablespoons finely chopped parsley

By Craig Claiborne

Total Time: About 20 minutes
Rating: 4(61)
Comments: Read comments

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Ingredients

Yield:2 to 4 servings

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

Ingredient Substitution Guide

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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.