Carbonara

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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 6060_120710_carbonara.jpg

Ingredients Ingredient Checklist 1/2 cup chopped applewood-smoked bacon 2 cups creme fraiche 2 large egg yolks 1 teaspoon freshly ground black pepper Fine sea salt 8 ounces dried tagliatelle 1 1/2 cups freshly grated Parmesan cheese, plus more for garnish 1/4 cup thinly sliced fresh chives

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 6060_120710_carbonara.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

6060_120710_carbonara.jpg

Ingredients

1/2 cup chopped applewood-smoked bacon 2 cups creme fraiche 2 large egg yolks 1 teaspoon freshly ground black pepper Fine sea salt 8 ounces dried tagliatelle 1 1/2 cups freshly grated Parmesan cheese, plus more for garnish 1/4 cup thinly sliced fresh chives

Directions

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.

Reviews (6)

 Add Rating & Review     13 Ratings   5 star values:        5    4 star values:        4    3 star values:        2    2 star values:        1    1 star values:        1

Reviews (6)

Add Rating & Review     13 Ratings   5 star values:        5    4 star values:        4    3 star values:        2    2 star values:        1    1 star values:        1

Add Rating & Review

13 Ratings 5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1

5 star values: 5 4 star values: 4 3 star values: 2 2 star values: 1 1 star values: 1

Martha Stewart Member     Rating: Unrated       01/25/2011   Eric said on the show to use a brand of pasta called SPINOSI (he says it's the best)....and it is the BEST! Bought fettuccini, tagliatelle that I found on a gourmet website called Olio  

Martha Stewart Member     Rating: Unrated       01/25/2011   Eric said on the show to use this brand of pasta called SPINOSI (he says it's the best)....and it is the BEST! I bought fettuccini and tagliatelle that I found on a gourmet store website called Olio  

Martha Stewart Member     Rating: Unrated       12/10/2010   From MS website: one and a half cups heavy cream. One half cup low fat buttermilk. Counter overnight, in refrig a min. of 24 hours. I find it's at its best in about four days.  

Martha Stewart Member     Rating: Unrated       12/09/2010   Go to Trader Joe's they have creme fraiche.  

Martha Stewart Member     Rating: Unrated       12/08/2010   On the show they said for 1 cup of heavy cream, add 1/4 cup of buttermilk. Store at room temperature for 24 hours. If you are interested, he said he prefers bacon from Wisconsin and the pasta brand is Spinosi. I found you could order both from amazon.  

Martha Stewart Member     Rating: Unrated       12/07/2010   I need to know the ingredients to make the creme fraiche. Could you help me out? Thank You. This is from the classic pasta carbonara from Eric Ripert's cookbook. Thanks. Sharon Holowecki

Martha Stewart Member

Rating: Unrated 01/25/2011

Eric said on the show to use a brand of pasta called SPINOSI (he says it’s the best)….and it is the BEST! Bought fettuccini, tagliatelle that I found on a gourmet website called Olio

Rating: Unrated

Eric said on the show to use this brand of pasta called SPINOSI (he says it’s the best)….and it is the BEST! I bought fettuccini and tagliatelle that I found on a gourmet store website called Olio

Rating: Unrated 12/10/2010

From MS website: one and a half cups heavy cream. One half cup low fat buttermilk. Counter overnight, in refrig a min. of 24 hours. I find it’s at its best in about four days.

Rating: Unrated 12/09/2010

Go to Trader Joe’s they have creme fraiche.

Rating: Unrated 12/08/2010

On the show they said for 1 cup of heavy cream, add 1/4 cup of buttermilk. Store at room temperature for 24 hours. If you are interested, he said he prefers bacon from Wisconsin and the pasta brand is Spinosi. I found you could order both from amazon.

Rating: Unrated 12/07/2010

I need to know the ingredients to make the creme fraiche. Could you help me out? Thank You. This is from the classic pasta carbonara from Eric Ripert’s cookbook. Thanks. Sharon Holowecki

All Reviews for Carbonara

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Carbonara

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest

Gallery#

Recipe Summary#

Ingredients#

Directions#

Reviews (6)#

All Reviews for Carbonara#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (6)

All Reviews for Carbonara