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
- 10 oz Community Grains Identity Preserved (IP) 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
- 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 lots of fresh black pepper.