Guest guest Posted January 15, 2002 Report Share Posted January 15, 2002 Fusilli Carbonara with Fines Herbes Recipe courtesy of The Herbfarm Cookbook, Published by Scribner, 20006 quarts water1 1/2 tablespoons plus 1/4 teaspoon salt4 large egg yolks1/3 cup heavy cream1/4 cup finely chopped fresh chervil if available1/4 cup finely chopped fresh chives1/4 cup finely chopped fresh parsley2 tablespoons finely chopped fresh tarragonFreshly ground black pepper12 ounces dried fusilli; spaghetti, or gemelli1/2 cup freshly grated Parmigiano-Reggiano 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. Yield: 4 servingsPrep Time: 15 minutesCook Time: 12 minutes Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 MSN Photos is the easiest way to share and print your photos: Click Here Quote Link to comment Share on other sites More sharing options...
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