French

Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream)

Name: Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream)
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 oz egg tagliatelle; 6 oz lardons; 3/4 cup heavy cream; 2 egg yolks; 1/2 cup gruyere cheese, grated; 1 garlic clove, minced; 1 tsp salt; 1/2 tsp black pepper

Amelie @amelie_nantes

Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream) is French home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

20 min Easy

Ingredients

Serves

The quantities follow this count.

12 oz egg tagliatelle
6 oz lardons
3/4 cup heavy cream
2 egg yolks
1/2 cup gruyere cheese, grated
1 garlic clove, minced
1 tsp salt
1/2 tsp black pepper

How to cook it

Bring a large pot of salted water to a boil and cook the tagliatelle until al dente, according to the package directions.
Meanwhile, cook the lardons in a large skillet over medium heat until browned and a little crisp, about 6 minutes, then add the garlic and cook for 1 minute more.
Whisk the cream, egg yolks, and half the gruyere together in a bowl.
Drain the pasta, reserving a small cup of the cooking water, and add it to the skillet with the lardons, tossing off the heat.
Pour in the cream mixture and toss quickly, off the heat, adding a splash of the reserved pasta water so the sauce turns glossy and coats every strand without scrambling.
Season with the salt and pepper, scatter the remaining gruyere on top, and serve immediately; a fourth French pasta night, and the cream-and-lardon sauce is the one thing none of Pates au Beurre, Pates Bolognaise, or Pates au Thon are.

Watch how to cook Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream)

Someone making it start to finish, so you can see what the steps look like.

TAGLIATELLES avec des LARDONS et crème fraîche (CARBONARA) Play the video

Serve it with

A French dinner is a plate rather than a single dish. These are the courses that normally sit beside Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Aubergines au Four (Roasted Aubergine with Thyme and Garlic)
  
  40 min
Something cool and fresh
- Betteraves Vinaigrette (Beetroot with Mustard Vinaigrette)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream) carries dairy, gluten, and eggs. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Gluten	Yes	Blanc de Poulet Grille et Haricots Verts (Grilled Chicken Breast with Green Beans)
Shellfish	No
Eggs	Yes	Baguette Tradition au Beurre (Fresh Tradition Baguette with Butter)
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 700 kcal
Protein: 28 g
Carbs: 62 g
Fat: 38 g
Fiber: 3 g
Sugar: 2 g
Sodium: 1200 mg
Saturated fat: 19 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Pates Carbonara a la Francaise (Tagliatelle with Lardons and Cream) takes about 20 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.