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| Courtesy Chef Eric Ripert, Le Bernardin, NY |
8 oz , dry pasta (half box of Barilla)
1 container Crème Fraiche (8 oz.)
1 lb. fresh bacon
1 bunch fresh green onions, aka spring onions
1 tsp. Fresh black pepper, to taste
OPTIONAL:
Frozen Peas
Parmesan ribbon shavings
Bring pot of water to boil with plenty of salt, (small palm). Drop pasta to cook when water is at a rolling boil. Stir occasionally in the beginning so they do not stick at the bottom of the pot. Cook until aldente, approx. 12 minutes.
Dice bacon into small bits and fry until crispy, remove bacon to paper towels to drain. Leave 2 TBL. grease in same pan and add Crème Fraiche; stove turned off. Crème will melt into liquid and naturally deglaze the pan. Add crispy bacon to melted crème to flavor it but do not let stand too long so bacon remains crispy.
Dice green onions from white root up to where there is no longer a thickness to the stalk, about ¾ of the way up.
When pasta is cooked, drain off water and pour pasta into bacon crème fraiche sauce. Stir in green onions and fresh black pepper to taste.
Dice bacon into small bits and fry until crispy, remove bacon to paper towels to drain. Leave 2 TBL. grease in same pan and add Crème Fraiche; stove turned off. Crème will melt into liquid and naturally deglaze the pan. Add crispy bacon to melted crème to flavor it but do not let stand too long so bacon remains crispy.
Dice green onions from white root up to where there is no longer a thickness to the stalk, about ¾ of the way up.
When pasta is cooked, drain off water and pour pasta into bacon crème fraiche sauce. Stir in green onions and fresh black pepper to taste.
OPTIONAL:
Frozen green peas stirred in a the end.
Shaved fresh Parmesan cheese.
