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.
