<em>This recipe is featured in the story, <a href="https://food52.com/blog/22874-how-3-culinary-school-grads-found-successful-careers-outside-of-a-restaurant-kitchen">How 3 Culinary School Grads Found Success Outside of a Restaurant Kitchen</a>, sponsored by <a href="https://f52.co/2rpZPm8">Le Cordon Bleu</a>.</em> <br /> <br />The original Le Cordon Bleu recipe called for <em>tomato concasse</em> on top, but since I don’t always love chopped tomatoes in the simple elegance of an Alfredo sauce, I don’t often add them. I do, however, love tomatoes in my pasta when they are paired with bacon and shrimp. It’s really a dreamy combination of decadent flavors and textures. So, when I’m feeling indulgent, my favourite variation of this recipe is to add sautéed bacon tomato shrimp—and enjoy it next to a big glass of Sauvignon Blanc.

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