I cannot describe how happy this video makes me. I love Eric. I love Martha. And I love pasta carbonara. This dish is something that I usually like to eyeball. Once you know the basic ingredients, it is a simple dish to whip together. Sometimes I’ll add leeks or shallots or anything else I might be trying to use up in my kitchen. It’s always delicious, satisfying, and essentially idiot-proof. I can only imagine how much more delicious this dish would be with Martha’s farm-fresh eggs and Eric’s special pasta.

I’ve included Eric’s recipe after the jump if you want to try it yourself.

Eric Ripert’s Pasta Carbonara
  • 1/2 cup chopped applewood-smoked bacon
  • 2 cups creme fraiche
  • 2 large egg yolks
  • 1 teaspoon freshly ground black pepper
  • Fine sea salt
  • 8 ounces dried tagliatelle
  • 1 1/2 cups freshly grated Parmesan cheese, plus more for garnish
  • 1/4 cup thinly sliced fresh chives


  1. Bring a large pot of salted water to a boil over high heat.
  2. Meanwhile, in a large skillet over medium-low heat, cook bacon, stirring, until crisp, about 10 minutes. Add creme fraiche and bring to a simmer. Whisk in egg yolks; season with black pepper and salt.
  3. When water begins to boil, add tagliatelle and cook, according to package directions, until al dente. Drain pasta and add to sauce; stir in cheese and chives; let stand for 1 minute.
  4. Using a meat or carving fork, twirl a quarter of the pasta and place in the center of a bowl. Repeat process three times with remaining pasta. Spoon any remaining sauce over and around pasta and garnish with cheese; serve immediately.

Read more at Marthastewart.com: Carbonara – Martha Stewart Recipes