This recipe for the classic Italian pasta carbonara with French twist features delicious smoked bacon from Italian chef Eric Riperts “Avec Eric” cookbook. The recipe calls for 1/2 cup of chopped applewood smoked bacon, 2 cups of heavy cream, 2 large egg yolks, 1 teaspoon of fresh black pepper, sea salt, 8 ounces of dry spaghetti, 1 1/2 cups of freshly grated Parmesan cheese, and 1/4 cup of thinly sliced fresh chives. To prepare, boil a large pot of salted water and cook the bacon in a large skillet over medium-low heat until crispy. Add the cream fraiche and bring to a boil. Stir in the egg yolks, black pepper, and salt. Cook the spaghetti according to package instructions and drain. Toss the spaghetti with the sauce, Parmesan cheese, and chives. Serve immediately.
26.04.2023 @ 22:05
This recipe for the classic Italian pasta carbonara with French twist features delicious smoked bacon from Italian chef Eric Riperts “Avec Eric” cookbook. The recipe calls for 1/2 cup of chopped applewood smoked bacon, 2 cups of heavy cream, 2 large egg yolks, 1 teaspoon of fresh black pepper, sea salt, 8 ounces of dry spaghetti, 1 1/2 cups of freshly grated Parmesan cheese, and 1/4 cup of thinly sliced fresh chives. To prepare, boil a large pot of salted water and cook the bacon in a large skillet over medium-low heat until crispy. Add the cream fraiche and bring to a boil. Stir in the egg yolks, black pepper, and salt. Cook the spaghetti according to package instructions and drain. Toss the spaghetti with the sauce, Parmesan cheese, and chives. Serve immediately.