New This Month



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

  • Servings: 4

Source: The Martha Stewart Show, December 2010


  • 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


  1. Bring a large pot of salted water to a boil over high heat.

  2. 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.

  3. 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.

  4. 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 Add a comment

  • GGGF
    25 JAN, 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
  • GGGF
    25 JAN, 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
  • graysonsgrandma
    10 DEC, 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.
  • Bardita
    9 DEC, 2010
    Go to Trader Joe's they have creme fraiche.
  • BethAnn701
    8 DEC, 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.
  • sharonholowecki
    7 DEC, 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