Alfredo Tripoline

Instructions

1. Boil the tripoline in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Cut the bacon into 1cm pieces and slice the button mushrooms. Finely chop the bell pepper, onion, garlic, and Italian parsley leaves.
3. Blanch the broccoli in boiling water for 30 seconds, then cut it into bite-sized pieces.
4. Heat 2 tbsp olive oil in a pan and add the onion and garlic, cooking until fragrant.
5. Once the onion turns translucent, push it to one side of the pan, add the button mushrooms to the other side, season with salt and pepper, and cook.
6. Add the bacon, bell pepper, and broccoli in order, cooking them together.
7. Pour in the heavy cream and simmer gently over low heat for 3 minutes, then add the tripoline and 1 tbsp grated parmesan, tossing to combine evenly.
8. Keep tossing until the sauce clings thickly to the pasta, then season with salt and pepper and stir in the Italian parsley.
9. Plate and finish with the remaining 1 tbsp grated parmesan on top.

Tips

• “Alfredo” is an Italian cheese sauce most often used with pasta — a cream-based sauce built on plenty of butter and cheese.
• Alfredo sauce is usually tossed with a main ingredient like seafood or chicken, and served with wide noodles that hold onto the thick sauce well. This version skips the butter in favor of a bit more cheese, and uses just a small amount of bacon for flavor while keeping the vegetables front and center.
• Cook the sauce until it clings completely to the pasta so every last bite stays rich and savory.
• Adjust the butter, heavy cream, or cheese to your taste and make the alfredo sauce your own.

Alfredo Tripoline
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- tripoline 90g
- button mushrooms 3
- bacon 2 slices
- garlic 2 cloves
- bell pepper ¼
- onion ¼
- broccoli 3 florets
- parmesan cheese 2 tbsp, grated
- parsley 10g
- heavy cream 100ml
- olive oil 4 tbsp
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch

Instructions
1. Boil the tripoline in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Cut the bacon into 1cm pieces and slice the button mushrooms. Finely chop the bell pepper, onion, garlic, and Italian parsley leaves.
3. Blanch the broccoli in boiling water for 30 seconds, then cut it into bite-sized pieces.
4. Heat 2 tbsp olive oil in a pan and add the onion and garlic, cooking until fragrant.
5. Once the onion turns translucent, push it to one side of the pan, add the button mushrooms to the other side, season with salt and pepper, and cook.
6. Add the bacon, bell pepper, and broccoli in order, cooking them together.
7. Pour in the heavy cream and simmer gently over low heat for 3 minutes, then add the tripoline and 1 tbsp grated parmesan, tossing to combine evenly.
8. Keep tossing until the sauce clings thickly to the pasta, then season with salt and pepper and stir in the Italian parsley.
9. Plate and finish with the remaining 1 tbsp grated parmesan on top.

https://hong-recipe.pages.dev/en/recipes/alfredo-tripoline/