I don’t really like spaghetti all that much so when I decided to update my Spaghetti Carbonara post, I went with linguine instead. And then I passed by Eric Ripert’s recipe for carbonara and he also used linguine! His recipe didn’t have any green stuff in it so I put in some fava beans. I love fava beans!!! But I hate removing them from their pods and then removing them from their shells! That takes forever!!!
- ½ cup smoked bacon, chopped
- 1 cup crème fraîche
- 1 large egg
- ¼ linguine
- 1 cup pasta water
- ¾ cup grated Parmesan cheese, grated, plus more for garnish
- 1 cup fava beans, deshelled
Salt and pepper
Boil the fava beans for 10 minutes or until soft. Bring a large pot of salted water, and add a few drops of oil to prevent sticking, to a boil over high heat and cook the linguine short 1 minute of al dente.
Sauté the bacon in a large skillet over medium-low heat until crisp, about 10 minutes. Add the crème fraîche and bring to a simmer. Whisk in the egg into the sauce and then season with salt and pepper.
Drain the pasta and add it to the sauce, along with the fava beans. Note: add in the pasta water whenever mixture is dry. Stir in the parmesan cheese. Let it stand for 1 minute to allow all the flavors to blend.
Sprinkle some grated parmesan cheese over the pasta and serve immediately.
*Adapted from Eric Ripert’s Avec Eric: A Culinary Journey with Eric Ripert