Spaghetti with lardons and Crémeux du Poitou cheese

  • Guests 4 people
  • Preparation 5 minutes
  • Cooking 15 minutes
  • Difficulty Easy

To make this recipe 

le-crémeux-du-poitou-200g-grand-fermage Private: “Le Crémeux du Poitou” Discover the product


  1. 200g Crémeux du Poitou cheese

    Knob of Bleu-Blanc-Cœur unsalted churned butter

    300g spaghetti

    300g bacon lardons

    1 onion

    200 ml fresh whipping cream

    Herbes de Provence

    Salt and pepper

    Optional: parmesan shavings

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  1. Peel and finely chop the onions.
  2. Melt the butter in a warm pan, then add the onion.
  3. Fry them for five minutes, stirring regularly.
  4. Now add the lardons and cook for a further three minutes.
  5. Remove the crust from the Crémeux du Poitou.
  6. Cut it into pieces and put it into a baking dish with the crème fraîche.
  7. Heat it until it melts.
  8. Pour the resulting fondue onto the lardons/onion mixture.
  9. Add the herbes de Provence, salt and pepper. Mix and leave to rest for 2 minutes.
  10. While the mixture is resting, cook the spaghetti in a pan of boiling water according to the cooking instructions on the packet.
  11. Drain and add the pasta to the creamy lardon mixture.
  12. Mix and serve with parmesan shavings.

And don't forget to grade the recipe:

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