A beloved French classic that is simple, comforting, and utterly satisfying. Tender pasta combines with crispy smoked bacon lardons in a silky, flavorful sauce, ready in under 20 minutes for a delicious family meal.
⏱️20 min
📊Easy
👥4 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
400 gpasta (penne or spaghetti)
250 gsmoked bacon lardons
2 piècesonions
200 mlcrème fraîche
1 pièceegg
100 ggrated Parmesan
1 pincéesalt
1 pincéepepper
10 gfresh parsley
Instructions
1PREPARE THE INGREDIENTS: Peel and thinly slice the onions into regular half-moons. Cut the lardons into small sticks approximately 1 cm long so they become crispy when cooked. Crack the egg into a bowl, add the crème fraîche, and whisk vigorously with a fork until the mixture is homogeneous. Set this liaison aside at room temperature.
2COOK THE PASTA: Bring a large pot of salted water (1 liter minimum) to a vigorous boil. Add the pasta and stir regularly for the first 2 minutes to prevent sticking. Cook according to the package instructions (typically 8 to 10 minutes) until al dente with a slight firmness when bitten.
3COOK THE LARDONS: In a large skillet over medium-high heat, place the lardons without any added fat. Let them render their fat for 5 to 6 minutes, stirring occasionally, until they become golden and crispy. Immediately add the sliced onions and continue cooking for 3 minutes, stirring regularly, until they become translucent and tender.
4PREPARE THE SAUCE: Pour the egg-crème liaison into the skillet with the lardons, removing it from the heat. Stir energetically and quickly with a wooden spoon so the egg cooks gently from the residual heat without forming lumps. The sauce should remain creamy and smooth. Taste and season generously with salt and pepper to your preference.
5COMBINE THE PASTA: Drain the cooked pasta through a colander, reserving 250 ml of the cooking water, then pour the hot pasta directly into the skillet. Mix gently but regularly for 2 to 3 minutes, gradually adding a little cooking water to create a silky sauce that coats the pasta. Stir in 75 g of grated Parmesan and mix one final time.
6SERVE AND ENJOY: Immediately transfer the pasta to warmed shallow bowls. Generously sprinkle with the remaining grated Parmesan and freshly chopped parsley. Serve without delay while the dish is still steaming to fully appreciate the creamy, silky sauce.