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.
2 to 4 servings
Preparation
- Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
- Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
- Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
- Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
- 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
Dining and Cooking