Project Description

Photo by Jaclyn Coleman.

Amongst the many methods for rich, cheesy, comforting carbonara, we chose a simple, foolproof one that makes a smooth, glossy sauce by warming the egg and cheese over the steam of the boiling pasta water. Our fettuccine is a perfect partner —  with its broad surfaces, there’s plenty of places for eggy deliciousness to cling — and we added tons of fresh herbs, like lemony tarragon and shallot-y chives that we think traditionalists will love. Douse this dish with plenty of black pepper! Our carbonara makes for a truly elegant meal, served with a bright, vinegary salad.

Whole Wheat Fettuccine Carbonara With Bright Herbs

Serves 4-6.

Ingredients

Cooking Instructions

  1. Fill a large pot with water, 1 ½ tablespoons of salt, and bring to boil over high heat. In a steel mixing bowl whisk together the egg yolks, parmesan cheese, herbs, pinch of salt, and a generous grind of black pepper – set aside.
  2. Set a large saute pan on medium heat. Add the bacon and cook until browned on all sides. Remove from heat.
  3. Add the pasta to the boiling water and cook until al dente, about 6 minutes. [Pro Tip: When the pasta is almost done, try holding the bowl with the egg mixture just above the pot of boiling water for 20-30 seconds, stirring, so that the steam slightly warms the eggs without cooking]. Drain and reserve some starchy cooking water.
  4. Immediately add the pasta to the warm (but not hot!) bacon pan, then stir in the egg mixture. Season with lots of fresh black pepper.