Chinese Vegetable Alfredo




When two worlds fuse together the result can be explosive or just plain scrumptious. Whether in the actual universe or in the universe of food, fusion creates something new and exciting. When Chinatown meets Little Italy the result is delicious.


This dish is a little naughty:  the cream, the butter, the cheese, more cheese, sky high Alexander McQ's. It's a little nice: the cream, the butter, the cheese, more cheese, sky high Alexander McQ's,  the string beans, the eggplant, the chives, contemplating fusion. Fusion!





Credits: Dipalo's is an institution in Little Italy. It has the best Parmigiano-Reggiano and Prosciutto di Parma I have ever had. You can even get cream in a bottle! They are also so kind and friendly.  The whisk from MOMA solves the storage problem big time!  Nails from my favorite:  Soho Nails. Utterly gorgeous stilettos by Alexander McQueen.




This recipe is basically Fettucini Alfredo with an Asian influence.




  • 1 cup heavy cream

  • ½ stick unsalted butter, softened

  • ¼ cup grated Parmigiano-Reggiano

  • ¼  cup grated  Pecorino Romano

  • Freshly cracked black pepper

  • ¼ - ½ lb fresh linguini or fettucini

  • 1 cup or so string beans torn into 1” pieces

  • 1 cup or so Asian eggplant cut into chunks

  • 2 tbsp or more of Asian chives if you can find them* or regular chives

  • I palmful pinoli nuts

  • Olive oil

  • Shaved Parmigiano-Reggiano (lots)

  • 4-6 slices prosciutto di Parma torn or sliced (2-3 per person)



Heat a few turns of olive oil in sauté pan.  Add eggplant and cook for a few minutes. Then add string beans. You may have to add a bit more oil as the eggplant absorbs oil.  Cook until beans and eggplant start turning brown.  Add pignoli and chives and cook another minute or so until pignoli also turn brown.  Drain vegetable on paper towel.


To prepare alfredo sauce, heat heavy cream over low-medium heat in a deep sauté pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook fresh pasta in plenty of boiling salted for about 2 minutes. Quickly drain the pasta and add it to the sauté pan, gently toss the noodles to coat in the alfredo. Transfer pasta to bowls. Top each with plenty of shaved

Parmigiano-Reggiano and prosciutto. Spoon vegetable mixture over. Serve immediately.


*These chives are a bit stronger than the ones we usually get so cooking them softens the taste.