Recipe Archives->Pasta->Tagliatelle 03

Tagliatelle Carbonara With Hericots Verts

2 large egg yolks
1/2 cup Parmesan cheese freshly grated
3/4 cup heavy cream
nutmeg freshly grated
1 ounce pancetta, cut into matchstick size pieces
1 1/2 strip Bacon (about 1 ounce) in small dice
1 tablespoon shallot minced
3 ounce tagliatelle pasta (may substitute fresh or dried fettuccine)
3 ounce hericots verts or green beans cut in 1/2 inch pieces
black pepper freshly ground
1 tablespoon parsley finely chopped flat leaf

Bring a large pot of lightly salted water to a boil over high heat.
Blanch the green beans.

Whisk together the egg yolks, Parmesan cheese, 1/2 cup of the cream
and the nutmeg in a medium bowl until well combined.

Cook the tagliatelle in boiling water according to package direction,
just until al dente.

Place the pancetta and bacon in a medium skillet over medium heat.
Cook for 6 to 8 minutes, stirring occasionally, until crisp and
most of fat has been rendered. Transfer the crisped pancetta and
bacon to the lined plate; keep the fat in the skillet over medium
heat. Add the shallot and cook for about 30 seconds, until fragrant
and slightly softened. Add the remaining 1/4 cup cream and stir
with a wooden spoon.

When the cream in the skillet has thickened and is bubbling (about
1 to 2 minutes), add the egg mixture and cook for 3 to 5 minutes,
stirring constantly, until a sauce forms that is thick enough to
coat a spoon. Add black pepper to taste and mix well.  

When the pasta is done, use tongs to lift it from the boiling water,
letting it drain briefly, then add it to the sauce in the skillet
with  a little of the pasta cooking water, if needed.  Add the
blanched haricot verts and toss with tongs until the pasta and beans
are evenly coated and the pasta has absorbed some of the sauce.

To serve, divide the pasta between individual plates; use the tongs
to twist each serving into a small "nest." Top with the pancetta
bacon pieces and garnish with parsley.

Note: To blanch the hericots verts, have ready a bowl of ice water.
Bring a large pot of salted water to boil over high heat. Add the
beans and cook for 30 seconds, then use a slotted spoon to transfer
them to the ice water bath. Blot dry on paper towels.

Printable version: tagliatelle03.txt.