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Le Chaudron recipe
Tartiflette de pâtes
Pasta tartiflette
⏱ 45 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)short pasta
1reblochon cheese
200 g (7 oz)smoked lardons
2onions, sliced
200 ml (¾ cup)crème fraîche
2 tbspoil
- 400 g (14 oz) short pasta
- 1 reblochon cheese
- 200 g (7 oz) smoked lardons
- 2 onions, sliced
- 200 ml (¾ cup) crème fraîche
- 2 tbsp oil
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
- Cook the pasta al dente in salted water and drain.
- Cook the bacon and onions for 8 minutes until golden.
- Mix the pasta with the bacon, onions and crème fraîche and put in a baking dish.
- Halve the Reblochon horizontally and lay it rind side up on top.
- Bake at 200 °C (400 °F) for 20 minutes until melted and golden.
- Let stand a few minutes before serving.
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