Ingredients with Measurements:
- 1 pound of spaghetti
- 1/2 pound of bacon lardons
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 3 egg yolks
- 1/4 teaspoon of black pepper
- Salt to taste
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking lardons and sauce
- Mixing bowl for egg yolks and cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
2. While spaghetti is cooking, cook bacon lardons in a large skillet over medium heat until crispy. Remove from skillet and set aside.
3. In the same skillet, add heavy cream and black pepper, and bring to a simmer.
4. In a mixing bowl, whisk together egg yolks and grated Parmesan cheese.
5. Slowly pour the egg yolk mixture into the skillet with the cream, stirring constantly until the sauce thickens.
6. Add the cooked bacon lardons to the skillet and stir to combine.
7. Drain the spaghetti and add it to the skillet with the sauce. Toss until spaghetti is coated with sauce.
8. Serve hot with additional grated Parmesan cheese and black pepper on top.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking lardons and sauce
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 38g
Carbohydrates: 49g
Protein: 26g
Substitutions for ingredients:
- Spaghetti can be substituted with any other type of pasta
- Bacon lardons can be substituted with regular bacon or pancetta
- Heavy cream can be substituted with half-and-half or milk
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese
Variations:
- Add chopped garlic to the skillet with the lardons for extra flavor
- Add chopped fresh parsley or basil to the skillet before serving
- Add sliced mushrooms to the skillet with the lardons for extra texture
Tips and tricks:
- Reserve some pasta water before draining in case the sauce needs to be thinned out
- Make sure to constantly stir the egg yolk mixture into the cream to prevent scrambling
- Use freshly grated Parmesan cheese for best results
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat with a splash of milk or cream to prevent the sauce from drying out.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped fresh herbs on top.
Garnishes:
Grated Parmesan cheese and black pepper
Pairings:
- Crusty bread
- Caesar salad
- White wine, such as Chardonnay or Pinot Grigio
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water or milk to thin it out
- If the sauce is too thin, let it simmer for a few more minutes to thicken
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent foodborne illness
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Bemange aux Lardons is a French pasta dish that originated in the Burgundy region of France. It is traditionally made with bacon lardons, cream, and egg yolks.
Flavor profiles:
Creamy, savory, salty, and slightly sweet
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: French