Fusilli Carbonara with Fines Herbes
* Exported from MasterCook *
FUSILLI CARBONARA WITH FINES HERBES
Recipe By : The Herbfarm Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Food-TV
Pasta Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 quarts water
1 1/2 tablespoons plus 1/4 teaspoon salt
4 large egg yolks
1/3 cup heavy cream
1/4 cup finely chopped fresh chervil if available
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped fresh tarragon
Freshly ground black pepper
12 ounces dried fusilli; spaghetti, or gemelli
1/2 cup freshly grated Parmigiano-Reggiano
Setting up. Fill a large (8-quart) pot with the water, add 1 1/2 tablespoons of the salt,
and bring to a boil over high heat. Whisk together the egg yolks and cream in a large
stainless-steel mixing bowl. Stir in the herbs, the remaining 1/4 teaspoon salt, and a
generous grind of pepper.
Pasta. When the water is at a boil, stir in the fusilli and cook at a steady boil until
tender but still firm, 8 to 12 minutes. While the pasta is cooking, warm the egg yolk
mixture by briefly holding the bowl over the pot of boiling water and whisking rapidly.
Heat the mixture just to lukewarm; don't let the eggs cook. When the pasta is done, drain
and add it to the egg mixture. Sprinkle with cheese and toss well. The egg yolks will cook
from the heat of the pasta and form a thick sauce.
Recipe courtesy of The Herbfarm Cookbook, Published by Scribner, 2000
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