Fusilli Carbonara with Herbs

1. 1

   Cook the fusilli in a large pot of boiling salted water until al dente.

2. 2

   Meanwhile, in a large stainless steel bowl, whisk the cream with the egg yolks.

3. 3

   Stir in the chervil, chives, parsley and tarragon and season with salt and pepper.

4. 4

   Heat the egg-yolk mixture to lukewarm by briefly setting the bowl on top of the boiling pasta water and whisking rapidly.

5. 5

   Drain the fusilli and add it to the bowl with the herb sauce; sprinkle with the cheese and toss to coat thoroughly.

6. 6

   Serve immediately in warmed bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.