French-Style “Carbonara” Pasta
This French-style carbonara pasta combines cream, egg yolks, and crispy bacon for a deliciously rich and easy-to-make meal.
Nutrition Facts
Per Serving: Calories: 650 kcal, Fat: 35 g, Sodium: 800 mg, Carbohydrate: 70 g, Protein: 20 g
Descriptions
This French-style carbonara recipe is a twist on the classic Italian dish. It swaps the original raw egg-based sauce for a creamy combination of crème fraîche and egg yolks, providing a rich and indulgent flavor. The dish comes together quickly, making it perfect for weeknight dinners.
The addition of sautéed onions and bacon adds a deep savory note. Optional mushrooms make it even heartier.
Directions
1- Cook the pasta in a large pot of salted boiling water until al dente, about 8–10 minutes. Drain and set aside.
2- While the pasta cooks, finely chop the onions and sauté them in a pan over medium heat until golden brown.
3- Add the bacon to the pan and cook until crispy, then remove from heat.
4- In a bowl, whisk together crème fraîche, egg yolks, salt, and pepper until smooth.
5- Add the cooked bacon and onions to the sauce, stirring well to combine.
6- Mix the sauce with the cooked pasta, ensuring everything is well coated. If the pasta has cooled, return it to low heat to warm through.
7- Serve immediately and enjoy! For extra flavor, consider adding sautéed mushrooms.
Note's
For a vegetarian version, simply replace the lardons with vegetarian bacon or skip them altogether. You can also add other vegetables, like mushrooms, to enhance the flavor.
Ingredients
- 500 g (17.6 oz) pasta
- 250 g (8.8 oz) lardons (or your choice of meat or veggie substitute)
- 1 onion
- 50 cl (17 oz) crème fraîche
- 3 egg yolks
- Salt and pepper to taste
- Optional: mushrooms
