Recipe from Elaine Kaufman

Jack O. was a fan of this recipe from the famed upper east side restaurant, Elaines, in NYC. It was a celebrity hot spot from the early 60’s to 2011, closing only after its proprietress, Elaine Kaufman, died. It’s a glorified mac and cheese, however, there are several additions which can change up the recipe.

INGREDIENTS

Yield: 6 servings

  • Salt
  • 2 tablespoons butter
  • 1 small clove garlic, finely chopped
  • 1½ cups heavy cream
  • 1 large egg yolk
  • 1 pound fresh fettuccine
  • 1 cup freshly grated Parmigiano-Reggiano
  • Freshly ground pepper to taste

PREPARATION

  1. Bring 6 quarts generously salted water to a boil.
  2. While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; sauté until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
  3. Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it’s done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.

James Beard Pleasant Pasta, recipe by Marion Cunningham

INGREDIENTS

Yield: 4 servings

  • Salt
  • 1 pound of spaghetti
  • 1 10-ounce package frozen peas
  • 4 tablespoons butter
  • ½ pound thinly sliced prosciutto di Parma, rolled up and cut in ¼-inch-wide strips (or ham)
  • ⅔ cup heavy cream
  • Freshly ground black pepper
  • ½ to ¾ cup grated Parmesan cheese; more as needed

PREPARATION

  1. Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just tender. While pasta cooks, combine peas and 1 cup water in a small saucepan. Bring to a boil, and stir until peas are thoroughly heated. Drain and set aside. (Or add peas to almost finished pasta. Drain together.)
  2. Drain pasta, return to pot and toss with butter. Add peas, prosciutto and cream. Toss to mix well and to separate prosciutto strips. Season with salt and pepper to taste. Add Parmesan to taste, and toss again. Serve piping hot, passing more Parmesan separately at the table.

Chicken Alfredo by Naz Deravian

2 large boneless skinless chicken breasts (1 pound total), patted dry. Season both sides of the chicken breasts well with salt. In a pan, place 2 tablespoons of olive oil over medium-high heat. Once hot, reduce heat to medium and add the chicken; cook for 5 minutes.

 Add 1 tablespoon of butter, swirl it around the pan and continue cooking until the chicken is golden brown, about 3 minutes more. Flip the chicken, add another tablespoon of butter, swirl it around and cook the other side until golden brown, 5 to 8 minutes.

Transfer the chicken to a cutting board and rest for 3 minutes. Slice the chicken in ½-inch-thick diagonals and loosely tent with aluminum foil.

Top spaghetti with the sliced chicken and serve immediately topped with parsley, if desired.