Ingredients:
Serves 4:
- 1 white onion
- 3 eggs (yolks only)
- 50 cl crème fraîche (you can use a little more)
- 250 grams lardons (you can also use strips of ham).
- 500 grams pasta
- Salt and pepper
Optional:
You can add button mushrooms for an extra French touch. 200 grams for example.
The choice of pasta.
Spaghetti is the most popular, but penne or tagliatelle are also available.
How to cook pasta properly
First, you need a large volume of water. This will prevent the pasta from sticking. Always use 1 liter of water per 100 grams of pasta. In this case, you'll need 5 liters of water and a large handful of coarse salt. When the water is boiling, add the pasta and stir for a few moments. You'll see it won't stick, and there's no need to add oil.
Pasta carbonara à la Française. Photo chosen by monsieur de France: Oedelice via dépositphotos.
The process
1
Peel your white onion and slice it into not too thin rings.
2
Put the pasta in the water. 5 liters of water for your 500 grams of pasta. When the water is boiling, add the pasta and stir immediately (it won't stick). Allow 3 to 4 minutes for fresh pasta spaghetti, 7 to 8 minutes for pre-cooked pasta spaghetti.
3
Separate the yolks from the whites. Keep only the yolks. Put them in the same bowl as your pasta and mix with the cream. Season with salt and pepper.
4
Fry your onion rings in a pan with a little butter or oil (or both is better as it won't blacken). When golden, add the lardons and brown them in turn. At this point, you can also add your mushrooms and sauté them, if you like.
5
Take the pasta out of the water and drain. Put it back into the saucepan over a low heat and add the mixture in the bowl (eggs, cream, etc.), stirring it all in while keeping the heat up (to prevent the dish from cooling too quickly). Then transfer to your salad bowl and serve.
