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Le Chaudron recipe
Pâtes carbonara
Spaghetti carbonara
⏱ 20 minServes 4Easy550 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)spaghetti
200 g (7 oz)smoked lardons
4egg yolks
100 g (3½ oz)grated Parmesan
2 clovesgarlic
1 tbspolive oil
1 pinchfreshly ground black pepper
1 pinchsalt
- 400 g (14 oz) spaghetti
- 200 g (7 oz) smoked lardons
- 4 egg yolks
- 100 g (3½ oz) grated Parmesan
- 2 cloves garlic
- 1 tbsp olive oil
- 1 pinch freshly ground black pepper
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Bring a large pot of salted water to a boil (10 g of salt per liter) and add the spaghetti.
- Cook the pasta for the time on the package so it’s al dente (still slightly firm).
- Meanwhile, cook the lardons in a large dry skillet for 8 minutes until golden.
- Chop the garlic (germ removed) and add it to the lardons 1 minute before the end, without letting it burn.
- In a bowl, whisk the 4 egg yolks with the grated Parmesan and freshly ground black pepper.
- Drain the pasta, saving a ladle of cooking water (essential for a creamy sauce).
- Off the heat (a must!), tip the hot pasta into the skillet with the lardons. Add the egg and Parmesan mixture.
- Toss vigorously with 2 tbsp of cooking water: the residual heat turns the eggs into a creamy sauce.
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