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.

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