Pasta Carbonara à la Française

Ingredients

• 200 g Spaghetti
• 120 g Lardons or thick-cut bacon
• 3 Egg yolks
• 60 g Gruyère cheese, finely grated
• 2 tbsp Heavy cream(optional)
• 3 tbsp Dry white wine(optional)
• 1 Shallot, finely minced(optional)
• 1 tsp Black pepper, freshly cracked
• to taste Salt
• 1 tbsp Fresh chives, chopped(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente, about 10-11 minutes. Reserve 1/2 cup pasta water before draining.

2. 2

   While the pasta cooks, heat a skillet over medium heat and render the lardons until golden and crispy, about 6-8 minutes. Add the minced shallot in the last 2 minutes, then deglaze with white wine if using and let it reduce briefly.

3. 3

   In a bowl, whisk the egg yolks with the grated Gruyère, heavy cream if using, and plenty of cracked black pepper.

4. 4

   Drain the pasta and add it directly to the skillet with the lardons, tossing to coat in the fat. Remove from heat and let it cool for 30 seconds.

5. 5

   Pour in the egg yolk mixture, tossing vigorously and adding splashes of reserved pasta water until a glossy, silky sauce coats every strand. The residual heat cooks the yolks gently — do not return to direct heat or they will scramble.

6. 6

   Taste and adjust salt, then divide between two warm bowls. Top with extra Gruyère, cracked pepper, and chopped chives. Serve immediately.