Spaghetti with lardons and Crémeux du Poitou cheese
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Guests 4 people
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Preparation 5 minutes
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Cooking 15 minutes
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Difficulty Easy
To make this recipe
Ingredients
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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
And don't forget to grade the recipe:
Preparation
- Peel and finely chop the onions.
- Melt the butter in a warm pan, then add the onion.
- Fry them for five minutes, stirring regularly.
- Now add the lardons and cook for a further three minutes.
- Remove the crust from the Crémeux du Poitou.
- Cut it into pieces and put it into a baking dish with the crème fraîche.
- Heat it until it melts.
- Pour the resulting fondue onto the lardons/onion mixture.
- Add the herbes de Provence, salt and pepper. Mix and leave to rest for 2 minutes.
- While the mixture is resting, cook the spaghetti in a pan of boiling water according to the cooking instructions on the packet.
- Drain and add the pasta to the creamy lardon mixture.
- Mix and serve with parmesan shavings.
And don't forget to grade the recipe:
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