Recipe of Jerry Traunfield of the Herbfarm (Food and Wine 7/99)
The abundance of fresh tarragon, chervil, chives and parsley—a mixture called fines herbes—is balanced here by the addition of cream and egg yolks. Note that the yolks are cooked only by the heat of the pasta, which thickens them enough to make a sauce.
1 pound long fusilli
1/2 cup heavy cream
5 large egg yolks
1/4 cup finely chopped chervil
1/4 cup finely chopped chives
1/4 cup finely chopped parsley
2 tablespoons finely chopped tarragon
Salt and freshly ground pepper
1/2 Cup freshly grated Parmesan cheese (11/2 ounces)
Cook the fusilli in a large pot of boiling salted water until al dente. Meanwhile, in a large stainless steel bowl, whisk the cream with the egg yolks. Stir in the chervil, chives, parsley and tarragon and season with salt and pepper. Heat the egg-yolk mixture to lukewarm by briefly setting the bowl on top of the boiling pasta water and whisking rapidly.
2. Drain the fusilli and add it to the bowl with the herb sauce; sprinkle with the cheese and toss to coat thoroughly. Serve immediately in warmed bowls.
4 TO 6 SERVINGS