Cook the spaghetti in salted water following the instructions on the packet.
Peel and finely chop the onion and garlic. Finely chop the parsley.
Sweat the lardons in some olive oil and then add the finely chopped onion and garlic.
Start by combining the egg yolks and crème fraîche, stir in the grated parmesan and season with a little freshly ground black pepper and some grated nutmeg.
Then stir the lardons into the cooked spaghetti and add the egg, parmesan and crème fraîche mixture with a few drops of hot chicken stock, stirring carefully all the time.
Serve decorated with some grated parmesan and chopped parsley on top.
Enjoy your meal!
Recipe: Fränk Manes