Flavorful smoked bacon stands in for Italian salami in this French version of classic pasta carbonara from chef Eric Ripert's "Avec Eric" cookbook.
- 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
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.