Author Notes
This recipe is featured in the story, How 3 Culinary School Grads Found Success Outside of a Restaurant Kitchen, sponsored by Le Cordon Bleu.
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. —Adele
Ingredients
- For the Alfredo:
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12 ounces
fresh pasta noodles
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2/3 cup
butter
-
1
clove garlic, minced
-
1/3 cup
crème fraiche
-
1 cup
freshly grated parmesan cheese
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2 teaspoons
freshly cracked black peppercorns
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2 teaspoons
lemon zest
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Pinch of grated nutmeg
-
1/3 cup
reserved pasta water, as necessary
- For the bacon-tomato shrimp:
-
8
slices of bacon, chopped
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1 pound
shrimp, peeled and deveined
-
2
tomatoes, chopped
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Handful of basil, chiffonade
Directions
- For the Alfredo:
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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.
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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.
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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.
- For the bacon-tomato shrimp:
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Cook the bacon in a large pot until crispy.
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Add the shrimp and cook until the shrimp is just turning pink, being careful not to overcook.
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Add chopped tomatoes and cook until they are just warmed and slightly tender.
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Top each serving of Nouilles Alfredo with a portion of chopped tomatoes, crispy bacon, and sautéed shrimp. Sprinkle with fresh basil and serve.
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