Nouilles Alfredo
Description
The original Le Cordon Bleu recipe called for tomato concasse on top, but since I don’t always love chopped tomatoes in the simple elegance of an Alfredo sauce, I don’t often add them. I do, however, love tomatoes in my pasta when they are paired with bacon and shrimp. It’s really a dreamy combination of decadent flavors and textures. So, when I’m feeling indulgent, my favourite variation of this recipe is to add sautéed bacon tomato shrimp—and enjoy it next to a big glass of Sauvignon Blanc.
Ingredients
- 12 ounces fresh pasta noodles
- 2/3 cup butter
- 1 clove garlic, minced
- 1/3 cup crème fraiche
- 1 cup freshly grated parmesan cheese
- 2 teaspoons freshly cracked black peppercorns
- 2 teaspoons lemon zest
- pinch of grated nutmeg
- 1/3 cup reserved pasta water, as necessary
- 8 slices of bacon, chopped
- 1 pound shrimp, peeled and deveined
- 2 tomatoes, chopped
- handful of basil, chiffonade
Directions
- Bring a large pot of generously salted water to a boil. Cook the fresh pasta noodles until al dente, cooked through but still chewy. Reserve some of the pasta water.
- Meanwhile, in a separate smaller pot melt the butter. Add the garlic and sauté briefly until it is fully aromatized. Add the crème fraiche and bring to a simmer. Stir in the parmesan cheese, pepper, lemon zest, and the nutmeg.
- Add pasta and toss to coat, adding more pasta cooking liquid as needed, until the sauce blankets the noodles completely. Serve immediately, with extra parmesan.
- Cook the bacon in a large pot until crispy.
- Add the shrimp and cook until the shrimp is just turning pink, being careful not to overcook.
- Add chopped tomatoes and cook until they are just warmed and slightly tender.
- Top each serving of Nouilles Alfredo with a portion of chopped tomatoes, crispy bacon, and sautéed shrimp. Sprinkle with fresh basil and serve.
