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Spaghetti Carbonara and Curé-Hébert

4 portions


  • 250 g (8 oz) spaghetti
  • 45 ml (3 tbsp.) butter
  • 8 slices of pancetta, diced
  • 2 garlic cloves
  • 1 leek, finely sliced
  • 60 ml (1/4 cup) 15% cooking cream
  • 4 slightly beaten egg yolks
  • 500 ml (2 cups) of Curé-Hébert, grated
  • Salt and freshly ground pepper
  • Fresh basil


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  • Cook the spaghetti according to the package instructions. Drain and set aside.
  • In a bowl, beat the egg yolks with the cream and freshly ground pepper.
  • In a pan, heat the butter and add the pancetta to cook it.
  • Place the pancetta on a paper towel to remove excess fat.
  • In the same pan, cook the leek and garlic.
  • Add the drained spaghetti and mix with the leek.
  • Add the pancetta. Set aside.
  • Pour the egg mixture into the pasta and mix well.
  • Add the Curé-Hébert and stir until the cheese coats the spaghetti. Season.


You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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