Fusilli Carbonara With Fines Herbes Recipes

FUSILLI CARBONARA WITH FINES HERBES

Steps:

• 1. Setting up. Fill a large (8-quart) pot with the water, add 1 1/2 tablespoons of the salt, and bring to a boil over high heat. Whisk together the egg yolks and cream in a large stainless-steel mixing bowl. Stir in the herbs, the remaining 1/4 teaspoon salt, and a generous grind of pepper.
• 2. Pasta. When the water is at a boil, stir in the fusilli and cook at a steady boil until tender but still firm, 8 to 12 minutes. While the pasta is cooking, warm the egg yolk mixture by briefly holding the bowl over the pot of boiling water and whisking rapidly. Heat the mixture just to lukewarm; don't let the eggs cook. When the pasta is done, drain and add it to the egg mixture. Sprinkle with cheese and toss well. The egg yolks will cook from the heat of the pasta and form a thick sauce.

FUSILLI CARBONARA WITH FRISEE AND LEMON

Steps:

• Whisk together eggs and cheese in a large bowl until combined, and season with salt and pepper. Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to drain.
• Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup pasta water, and then drain pasta. Transfer pasta to bowl with egg mixture, tossing to combine. Add lemon zest, juice, and frisee and toss to combine, adding enough pasta water to form a smooth sauce that coats pasta. Season to taste with salt and pepper and top with bacon. Serve immediately.