Inside the Test Kitchen by Tyler Florence

Author:Tyler Florence [Florence, Tyler]
Language: eng
Format: epub
ISBN: 978-0-385-34456-2
Publisher: Crown Publishing Group
Published: 2014-10-28T04:00:00+00:00

MAKING YOUR OWN FILLED PASTA IS EASY BUT LOOKS IMPRESSIVE

INGREDIENTS / METHOD:

4 bacon slices

3 garlic cloves

3 thyme sprigs

8 large eggs plus 4 yolks

4 tablespoons (½ stick) unsalted butter

1 cup heavy cream

½ cup freshly grated Parmesan cheese, plus more for serving

Kosher salt

Freshly ground black pepper

1 batch Spinach-Ricotta Tortellini, or 1 pound of Fresh Pasta

Cut the bacon into ¼-inch sticks and fry in a large skillet over medium-low heat. Crush the garlic with the side of your knife and add, whole, to the bacon along with the thyme sprigs to infuse the bacon fat with flavor. Cook until the bacon is rendered but not quite crisp. Remove the thyme and garlic, but keep the bacon in the pan off the heat.

Bring a large pot of generously salted water to a boil.

Add the eggs, yolks, and butter to a medium saucepan (preferably nonstick) as the bacon is frying. Barely heat the pan over low heat with the eggs, then pop the yolks and stir constantly with a rubber spatula until the eggs thicken a bit. Keep a close eye on the eggs: once they start to cook, they will cook very quickly. Low and slow is the key to a luxurious texture. The temperature of coddled eggs is 149°F; you want this egg sauce to get to 145°F. The eggs will be thick and custardy, but still south of scrambled eggs.

Add the cream and ½ cup Parmesan, and season with salt and pepper, then stir to combine. Take the pan off the heat, but keep stirring it occasionally so the eggs don’t overcook around the edges.

While the eggs are resting off the heat, cook the tortellini or pasta in the boiling water until al dente. Add a few tablespoons of the pasta water to the eggs, drain the pasta, and combine with the eggs back in the pasta pot, off the heat. Add the bacon and its fat, and stir together for the sauce to come together and thicken. The sauce and pasta should be very warm, but not screaming hot. If it’s too cool, stir it over a low flame until hot.

Plate the pasta, top with freshly ground black pepper and more Parmesan cheese, and serve immediately.

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