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

Source: The Martha Stewart Show, December 2010
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  • 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
    Reply
  • 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
    Reply
  • 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.
    Reply
  • Bardita
    9 DEC, 2010
    Go to Trader Joe's they have creme fraiche.
    Reply
  • 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.
    Reply
  • 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
    Reply

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