Fusilli Carbonara With Fines Herbes
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
56
Sourness
35
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Setting up
2
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
3
Whisk together the egg yolks and cream in a large stainless-steel mixing bowl
4
Stir in the herbs, the remaining 1/4 teaspoon salt, and a generous grind of pepper
5
Pasta
6
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
7
While the pasta is cooking, warm the egg yolk mixture by briefly holding the bowl over the pot of boiling water and whisking rapidly
8
Heat the mixture just to lukewarm; don't let the eggs cook
9
When the pasta is done, drain and add it to the egg mixture
10
Sprinkle with cheese and toss well
11
The egg yolks will cook from the heat of the pasta and form a thick sauce