Pasta with Lardons and Crème Fraîche

Instructions

1. 1

   Bring a large pot of water to a rolling boil, add 1 tsp salt, then add 100 g pâtes and cook until al dente, about 9 minutes. Reserve 3 tbsp of the cooking water, then drain the pasta in a colander.

   ~9 min

   Why?
2. 2

   While step 1 cooks

   While the pasta cooks, heat 1 tsp olive oil in a frying pan over medium-high heat. Add 80 g lardons and sear until golden and crisp at the edges, 4 to 5 minutes.

   ~5 min

   Why? Technique
3. 3

   While step 2 cooks

   While the lardons sear, crack 1 egg into a small bowl, add 3 tbsp crème fraîche and 0.25 tsp black pepper, and whisk until smooth. Grate 20 g parmesan.

   ~2 min

4. 4

   Reduce the pan to low heat. Pour the crème fraîche mixture into the pan with the lardons and stir constantly for 1 minute so the egg thickens gently without scrambling.

   ~1 min

   Why? Chef's tip Technique
5. 5

   Add the drained pasta to the pan with 2 tbsp of the reserved cooking water. Toss over low heat for 1 minute until the sauce coats every strand; add the last tbsp of water if it looks tight.

   ~1 min

   Why?
6. 6

   Take the pan off the heat, fold in the grated parmesan, and taste for salt. Serve immediately with extra black pepper on top.

   ~1 min

   Why?