Carbonara with La Vache qui Rit

Home / Italian / Carbonara with La Vache qui Rit
Do you remember as a child La vache qui rit? It was very yummy, especially when you spread it on warm bread. I loved it. This cheese is very alive also today. When I went to the s/m with my son, he begged me to buy it. At this point I have to say this; usually I do not take my son to the s/m, because he asks for everything that catches his attention. When I do take him though, I allow him to take just one thing, only one. So, this cheese was the one thing he bought that day. Later I realized that he was not such great fan of this cheese like me.
As you can understand I had another one thing stuck in my fridge with no expectations whatsoever to eat it. As I was trying to make this carbonara, my eyes fell on these goodies and I realized that they are cheese after all. So, as Caesar said “alea jacta est” or the die is cast. I decided to go ahead and use it in my carbonara and see the final result. The carbonara was excellent, its texture and flavor was rich and slightly thick. I totally recommend it to you.

Carbonara with La Vache qui Rit

Ingredients
500 gr. pasta (I used spaghetti tricolore)
1 onion, chopped
1 garlic clove, chopped
4 tbsp olive oil
4 bacon strips
3 ham slices
½ cup dry white wine
200 ml light cream
200 ml light evaporated milk
80 gr. la vache qui rit
½ tsp salt
Pinch of dried oregano, basil, nutmeg
1 cup emental
½ cup parmigiano
A bunch of parsley

Instructions

In a skillet put the bacon strips in medium heat and cook until crispy. Set aside. In another skillet put the olive oil and sauté the onion and garlic in medium heat for couple of minutes. Add the wine and continue to cook, until it remains half of its volume.
Add the la vache qui rit cheese and whisk until it melts and is incorporated with the wine, onion and garlic. Add the cream, milk, salt and herbs lower heat to low and let simmer for 10 to 15 minutes. Add the emental, parmigiano and parsley and whisk until they are all incorporated. Let them simmer for 5 minutes and the sauce is ready.
Cook pasta according to your liking. Drain and throw it to the sauce. Mix so the sauce is incorporated with the pasta and serve. I am sending this to Presto Pasta Nights an idea of Ruth Daniels, hosted this week by her at Once Upon a Feast.