CARBONARA
Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert's "Avec Eric" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, in a large skillet over medium-low heat, cook bacon, stirring, until crisp, about 10 minutes. Add creme fraiche and bring to a simmer. Whisk in egg yolks; season with black pepper and salt.
- When water begins to boil, add tagliatelle and cook, according to package directions, until al dente. Drain pasta and add to sauce; stir in cheese and chives; let stand for 1 minute.
- Using a meat or carving fork, twirl a quarter of the pasta and place in the center of a bowl. Repeat process three times with remaining pasta. Spoon any remaining sauce over and around pasta and garnish with cheese; serve immediately.
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