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Alfredo sauce is cream-based and rich. It can be served plain, or enhanced by prosciutto and peas, as in the dish prepared in this lesson. Add a little zest of lemon, and a bit of mint, which will brighten the taste of this sauce. Cook the penne until it reaches al dente and strain but do not rinse. Plate the dish, serve with the sauce and garnish with a little more finely-chopped mint, salt and pepper, grated cheese and prosciutto.
Nikki operates 24 Prince Restaurant in New York City as the chef and co-owner. Trained for many years in back of house and in front of house operations with great chefs like Jean-Georges, Shaun Doty and Anne Quatrano, Nikki believes a great chef must understand how to run a business as well as possess outstanding cooking skills. She is also a certified sommelier with extensive wine knowledge. Nikki loves not being restricted to any one particular cuisine and experiments with flavors and ingredients from all over the world. She considers growing up in New York to be the best culinary education one can obtain and says her family and friends constantly tease her about how passionate she is about food. Her future plans are to expand her restaurant group with several new concepts.
