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 tarragon and chives that we think traditionalists will love. 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

10 oz Community Grains Identity Preserved Fettucine
½ lb bacon or pancetta, sliced into ¼ inch strips or cubes
5 egg yolks
½ cup grated parmigiano reggiano
¼ cup chives, chopped
¼ cup tarragon, chopped
Lots of pepper

Cooking Instructions

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.
Set a large saute pan on medium heat. Add the bacon and cook until browned on all sides. Remove from heat.
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.
Immediately add the pasta to the warm (but not hot!) bacon pan, then stir in the egg mixture. Season with fresh black pepper.