AVEC ERIC | Episode 7: Artisanal | Recipe

RECIPE: Episode 7: Artisanal | Carbonara

Serves 4

The Carbonara Sauce:
½ cup sliced apple wood smoked bacon lardons
1 cup crème fraîche
1 egg yolk
½ teaspoon freshly ground black pepper
fine sea salt
2 tablespoons fresh thinly sliced chives
½ cup freshly grated Parmesan cheese

8 ounces dried linguini

Bring a large pot of water to a boil over high heat with salt.

To make the sauce, bring crème fraîche to a simmer.

Whisk the egg yolks into the sauce and add the black pepper and season to taste with salt. Reserve.

For the sauce garnish, render the bacon until it is crispy. Reserve.

When ready to serve, cook the pasta in the boiling salted water to al dente. Drain the pasta.

Add the pasta to the sauce and then stir in the chives and parmesan; let everything sit for one minute to properly absorb all of the flavors.

Using a meat fork, twirl a quarter of the pasta and place it in the center of each of four bowls, spoon some of the sauce and garnish over and around the pasta, top with more grated Parmesan as desired and serve immediately.

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