Recipe Pasta Lardons

Crispy pork, burst tomatoes, chili flakes, and garlic all tossed together to make a simple and flavorful pasta dish. Lardon and Tomato Tagliatelle is a great way to amp up a simple pasta night at home.

What is a lardon? Why can’t they get a better name for this tasty pork morsel? Well, French be doing French things so its name is its name! Thank pork belly or big old slab bacon.

They fry up nicely and hold their shape. They don’t dry out and stay meaty and crispy. I don’t know why I haven’t been cooking with them all along.

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A few weeks back, I was flying high from the book release and on my way into the city (again) to film with GoogleTalk. Luckily, it took me forever to find a parking spot in a trendy neighborhood in Chicago, and I got to peruse all the local shops and restaurants I had yet to try.

I passed by James Beard award winning Publican and Publican Quality Meats. I always see Teri from No Crumbs Left shopping here and I wanted to be hip like her.

After I finished my talk and demo at the Google offices, I stopped in. I sort of figured since it was the day after head baker Greg Wade won his James Beard award, they would be all of out bread. Sadly, I was correct.

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Let’s just if say you don’t have access to lardons or still aren’t really 100% sure what they are, fear not, you can use either chopped up pork belly, pancetta, or even thick cut bacon for this recipe.

Which ever pork you choose, you want to get it super crispy. Render all the fat so you can cook the tomatoes, garlic, and chili flakes in it. No need for added oil. Cook your pasta of choice and toss it right from the pot into the bacon fat coated tomatoes and spices.

If I lived closer to Publican Quality Meats, I would be making lardon and tomato tagliatelle a lot more often. Good thing even bacon or pancetta are still tasty substitutes.

Gratin De Tortiglioni Aux Lardons

The pork gives off a lot of salty flavor along with the reserved pasta water so be sure to season a little and taste as you go and not go overboard.You may not think of pasta when you think of Paris, but now I will. This creamy pasta with bacon lardons and comté cheese is an easy recipe that's comforting and elegant at the same time. It's rich and delicious, yet made with simple ingredients. Everything you expect French food to be.

This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

When we were planning our trip to Paris and I was thinking of all of the recipe inspiration I would come back with, I honestly never thought I would be sharing a creamy baked pasta recipe.

Classic Creamy Bacon Lardon Pasta Primavera Recipe

But on our last night there, I had this magical cheesy, creamy baked pasta deliciousness, at Hotel Amour and I couldn't keep it from you.

It's really exceptionally French, with béchamel sauce as the base, nutty comté cheese, and a bit of smoky bacon to replace the classic French ham (the French LOVE ham!) that you can't readily find in the States.

This creamy pasta with bacon recipe is rustic, homey and comforting, and I love to bake it and serve it in my Lodge cast-iron cookware. Either the 12-inch cast-iron skillet, or I've also made individual portions in these cute cast-iron mini servers.

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Fill a large, deep pot with water and bring to a boil. Once boiling, generously salt the water and add rigatoni. Cook to al dente according to package instructions.

In the microwave or in a sauce pan over low heat warm the milk slightly. You're just taking the chill off, not bringing it to a simmer.

Then mix the flour into the butter, and as soon as it starts to bubble, begin whisking constantly for about 2 minutes.

Pasta In Coconut Milk And Cream Sauce With Lardons

Once all milk is incorporated, bring it to a low boil and continue to whisk occasionally as it thickens, about 4 - 5 minutes.

Once the pasta is al dente, drain quickly in a colander and immediately return to the same pot. You'll want some of the pasta water still clinging to the noodles so the starches will help the sauce stick to them.

Place under the broiler until the cheese is bubbly and starts to turn golden brown. Comté is a very sturdy cheese and it will stand up to a fair amount of heat before it starts to turn golden brown.

One Pot Pasta Aux Lardons, Courge Et Romarin

But as always, when broiling, be sure to leave the oven door cracked and keep a close eye on it so you don't burn it.

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You may not think of pasta when you think of Paris, but now I will. This creamy pasta with bacon and comté cheese is an easy baked pasta recipe that’s comforting and elegant at the same time. It's rich and delicious, yet made with simple ingredients. Everything you expect French food to be. 

Pasta Gratin With Hazelnuts And Lardons Recipe

This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

Calories: 870 kcal | Carbohydrates: 71 g | Protein: 39 g | Fat: 47 g | Saturated Fat: 25 g | Cholesterol: 129 mg | Sodium: 558 mg | Potassium: 503 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 1220 IU | Calcium: 869 mg | Iron: 1.7 mg