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
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.
For the bacon-tomato shrimp:
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.