French-style Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara is traditionally made with eggs, cheese, and pancetta, this French adaptation incorporates a creamy sauce made with crème fraîche, along with the addition of fresh herbs such as thyme and parsley. These French elements elevate the dish, giving it a unique and delightful twist. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) crème fraîche 1 cup (240ml) crème fraîche
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 1/2 cup (50g) grated Gruyère cheese 1/2 cup (50g) grated Gruyère cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 35g (2g sugars)
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
3. 3.
   In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. 4.
   Reduce the heat to low and add the crème fraîche and chicken broth to the skillet. Stir until well combined and heated through.
5. 5.
   Add the cooked spaghetti to the skillet and toss to coat the pasta with the creamy sauce.
6. 6.
   Stir in the grated Gruyère cheese, chopped parsley, and fresh thyme leaves. Season with salt and pepper to taste.
7. 7.
   Cook for an additional 2-3 minutes, until the cheese has melted and the sauce has thickened slightly.
8. 8.
   Remove from heat and serve the French-style Pasta Carbonara hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Spaghetti — Cook the spaghetti until al dente to ensure it has a slightly firm texture, which pairs well with the creamy sauce.
• Crème fraîche — Use full-fat crème fraîche for a rich and creamy sauce.
• Gruyère cheese — Grate the Gruyère cheese just before adding it to the dish to ensure it melts smoothly.
• Fresh herbs — Use fresh parsley and thyme for the best flavor. Chop the herbs finely to distribute their flavors evenly throughout the dish.
• Bacon — Choose a high-quality bacon with a good balance of fat and meat for the best flavor.

Tips & Tricks

• For a lighter version, you can substitute half of the crème fraîche with low-fat Greek yogurt.
• Add a splash of white wine to the sauce for an extra layer of flavor.
• Garnish with freshly grated Parmesan cheese for an additional cheesy kick.
• Serve with a side of mixed greens dressed in a light vinaigrette to balance the richness of the dish.
• If you prefer a smokier flavor, you can use smoked bacon instead of regular bacon.

Serving advice

Serve the French-style Pasta Carbonara hot, accompanied by a fresh baguette and a crisp green salad. Garnish with additional fresh herbs for a pop of color.

Presentation advice

Plate the pasta neatly on individual serving plates, ensuring that the creamy sauce coats the spaghetti evenly. Sprinkle some fresh thyme leaves and parsley on top for an elegant touch.