If you ask my youngest what he wants to eat, he will invariably answer: “pasta and bacon“! Like mother, like son, you might say, I could eat pasta every day 😉
So with our fresh homemade pasta, we didn’t even procrastinate on how to cook it, it was for us an obvious choice: Creamy Bacon Pasta with Onion, without any hesitation! In fact, I have to say that I use shallots instead, I much prefer their flavor to onions.

This dish is really a family tradition that we’ve been making forever. We even started making it with my man when we were students, then we refined and improved it. Today we have mastered it perfectly and we even went as far as making our own fresh pasta 😉

Personally, I don’t use egg yolk in my recipe knowing that there is already the equivalent of one per person in the dough, but if it’s your pet peeve, feel free to indulge yourself.

I leave you with the details of this quick and easy recipe that will delight your taste buds. A little secret, the success of this recipe lies in the fact of cooking very slowly the lardons with shallots for which we can almost confire… 😉

Creamy Bacon Pasta with Onion {French Carbonara}

What ingredients do you need to make this delicious French-style pasta carbonara recipe?

fresh pasta (homemade) or dry pasta
smoked bacon cut into matchsticks
shallots or onion
garlic
nutmeg
dry white wine
fresh or whipping cream
freshly ground pepper
Pecorino or Parmesan cheese
egg yolks (optional)

How to cook pasta?

The question may seem absurd, but in reality, I think that in general in France we don’t cook our pasta according to the rules of art, so I’ll take this opportunity to tell you how to cook pasta according to the Italian advice.

You need 1 liter of water for 100 g of pasta and salt the water only when it boils (7 to 8 g of coarse sea salt for 1 liter of water) then wait another 1 minute before plunging the pasta.

Ingredients

600 g fresh pasta (or 400 g dry pasta)
200 g smoked bacon finely chopped
2 shallots or 1 onion finely chopped
1 garlic clove
1 pinch grated nutmeg
5 cl dry white wine
20 cl fresh cream
blach pepper
grated Pecorino or Parmesan cheese
egg yolks (optional)

Instructions

In a non-stick pan, place the lardons, finely chopped shallots, pressed garlic and a pinch of grated nutmeg.
Sauté over low heat for 10 to 15 minutes, stirring regularly.
Meanwhile, heat a large volume of water in a saucepan. When it boils, add the salt, wait 1 minute and then plunge the pasta into the boiling water.
Cook according to the instructions.
Deglaze the lardons with the white wine and stir. Wait for the wine to evaporate a little and then turn off the heat.
Pour in the cream, stir and serve with the pasta.
Add pepper and grated cheese.
You can also add an egg yolk if you wish.

If you ever make my pasta recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

If you like these kinds of recipes, here are some pasta ideas that I really like and that you should like as much as I do:

Just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!

Creamy Bacon Pasta with Onion {French Carbonara}