Boil your water for your pasta, fettucine takes about 9 minutes to cook, cook according to package directions.
While your water is set to boil, start crisping your lardon/bacon in a saute pan. When it is crisp remove it from pan. Leave any visible fat in the pan.
Separate egg yolks from whites, leave in half shells to be served with pasta.
Add you creme fraiche' to the fat in the pan, allow to melt, stirring constantly, add salt and pepper to taste, add heavy cream, I used about 1/2 liter tonight.....it just depends on how much sauce you think you will use with dinner. Do not let this mixture boil much. You just want it to come to the point of boil and remove it. It will be somewhat thick at this point.
When you past is ready and your sauce is hot you are finished.
Serve with egg and shredded swiss cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1858g)|
|Recipe Makes: 1|
|Calories from Fat: 3846 (61%)|
|Amt Per Serving||% DV|
|Total Fat 427.3g||570 %|
|Saturated Fat 150.4g||752 %|
|Monounsaturated Fat 194.4g|
|Polyunsanturated Fat 56g|
|Cholesterol 1098.8mg||338 %|
|Sodium 499.5mg||17 %|
|Potassium 1957.7mg||52 %|
|Total Carbohydrate 490.7g||144 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 490.7g|
|Protein 120.1g||172 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 6327
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