Alfredo Restaurant's Tagliatelle alla Caprese

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 3/4 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 Information

  • Nutritional analysis per serving (2 servings)

    1010 calories; 28 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 138 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 33 grams protein; 135 milligrams cholesterol; 2413 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
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.
3. Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
4. Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
5. Add pasta to sauce. Stir in egg yolks and 1/4 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.

About 20 minutes