Pistachio-Chocolate Fettuccini Alfredo

Pasta

1½ cups bread flour

¼ cup Valrhona cocoa powder

¼ cup sugar

teaspoon salt

2 eggs

¼ cup pistachio paste

Flour for dusting

Chambord Crème Anglaise

4 egg yolks

2 cups heavy cream

¼ cup sugar

1 vanilla bean, split and scraped

1 tablespoon Chambord liquor

Sift together the flour, cocoa powder, sugar and salt. Make a well in the center of the sifted ingredients; add the egg and pistachio paste. With a fork, slowly incorporate the wet into the dry moving from the center out. Dust with extra flour to make a semi-firm ball of pasta dough.

Follow the pasta machine manufacturers directions for rolling into sheets and cutting into fettuccini. Bring water to a boil and blanch until al dente. Cool pasta and set aside for later use.

For the crème anglaise: In a medium-sized bowl, whisk the egg yolks until they are a pale color and slightly thickened. In a stainless steel pan, bring the cream, sugar and vanilla to a boil. Take 1 cup of the hot cream mixture and add it to the whipped egg yolks and combine. Add the egg yolk mixture back to the remaining hot cream mixture and heat over a low flame. Slowly stir with a wooden spoon or rubber spatula until it coats the back of the utensil. Strain mixture through a fine mesh strainer.

To assemble: Heat the pasta in a little water and strain, making sure all moisture is removed, and spin on a dinner fork. Be sure the pasta is wrapped tightly around the fork. Place 2 tablespoons warm crème anglaise in the center of a dessert plate. Place the pasta fork on top of the sauce and spoon 1 additional teaspoon of the crème anglaise over the pasta. Lightly dust with confectioners sugar for a parmesan cheese effect.

Editor's note: Look for pistachio paste Caputo's or at online retailers like KingArthurFlour.com. Or, substitute almond paste or hazelnut paste.

Chef Troy Tornabeni, St. Andrew's Golf and Country Club, West Chicago