Alfredo Restaurants Tagliatelle Alla Caprese Recipes

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FAMOUS RESTAURANT ALFREDO SAUCE



Famous Restaurant Alfredo Sauce image

This is a much sought after recipe from a popular chain restaurant --my nephew worked there as a cook and gave it to me.

Provided by GOODNIGHTGRACIE2

Categories     Main Dish Recipes     Pasta

Time 20m

Yield 4

Number Of Ingredients 6

½ cup butter
¾ cup cream cheese
¾ cup half-and-half
1 pinch garlic salt, or to taste
lemon pepper to taste
1 (16 ounce) package dry fettuccine pasta

Steps:

  • Place pasta in a large pot of lightly salted boiling water. Cook until tender, about 8 minutes. Drain.
  • Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of pasta.

Nutrition Facts : Calories 821.1 calories, Carbohydrate 85.8 g, Cholesterol 125.6 mg, Fat 46 g, Fiber 3.9 g, Protein 20 g, SaturatedFat 27.9 g, Sodium 399 mg, Sugar 4 g

CAPRESE CHICKEN PENNE ALFREDO



Caprese Chicken Penne Alfredo image

Creamy Alfredo pasta meets the freshness of a caprese salad in this one-skillet dinner.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

1 pound penne pasta
8 tablespoons (1 stick) unsalted butter
2 cloves garlic, finely grated
3 cups heavy cream
2 cups finely grated Parmesan
2 cups chopped cooked white meat chicken (from 1 rotisserie chicken)
Kosher salt and freshly ground black pepper
2 large red heirloom beefsteak tomatoes, sliced 1/4 inch thick
1 pound fresh salted mozzarella, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil
1/2 cup torn fresh basil leaves

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F.
  • Cook the pasta to al dente according to the package directions. (Reserve some pasta water to add back in case the dish needs moisture.)
  • Melt 2 tablespoons butter in a large skillet over medium-high heat and add the garlic. Cook, stirring occasionally, until very fragrant but not browned, about 1 minute. Add the cream and Parmesan and cook, stirring frequently until the mixture begins to boil, about 5 minutes. Add the chicken and cooked pasta and carefully toss to completely coat, then continue to cook until the mixture is smooth and thick, about 3 minutes. Season with salt and pepper and add the remaining 6 tablespoons butter. Carefully stir until the butter is completely melted and the sauce is glossy and creamy; remove from the heat.
  • Alternating 1 slice of tomato and 1 slice of mozzarella, shingle around the outer edge of the skillet creating a ring that covers the pasta. Repeat with the remaining tomato and mozzarella forming smaller concentric rings until the pasta is completely covered. Drizzle with the olive oil, sprinkle with some salt and bake until the mozzarella is beginning to melt but the slices still hold their shape and are still white, about 20 minutes. Let cool 10 minutes, then top with the basil and serve.

ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE



Alfredo Restaurant's Tagliatelle alla Caprese image

Provided by Craig Claiborne

Categories     dinner, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 15

3 quarts water
Salt to taste if desired
1 tablespoon olive oil
2 tablespoons butter
1 1/2 tablespoons finely chopped shallots
1 1/2 tablespoons finely chopped scallions
10 cherry tomatoes, stems removed, quartered, about 3/4 cup
1/4 cup vodka
1 tablespoon dried basil
1 teaspoon dried green peppercorns, coarsely ground
1 cup chicken broth
3/4 pound tagliatelle or fettucine
2 egg yolks
1/4 cup freshly grated Parmesan cheese, plus additional cheese to serve on side
2 tablespoons finely chopped parsley

Steps:

  • 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.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 2185 milligrams, Sugar 5 grams, TransFat 0 grams

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