Skip to content

Meat, Northern, Eastern and Western France

Lorraine totelots with bacon lardons

Lorraine totelots with bacon lardons is a warm salad of square fresh pasta, bacon, hard boiled eggs and cream, from eastern France. This recipe for 4 people takes 30 minutes to make, very easy level, for about €2.10 per person. The key is serving it warm, so the pasta and sauce come together before they cool down.

Square fresh pasta tossed warm with bacon, hard boiled eggs and cream, the Lorraine way, a quick and cozy dinner.

Lorraine totelots with bacon lardons
Total time
30 min
Difficulty
Very easy
Cost per person
€2.10
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Totelots are square fresh pasta from eastern France, somewhere between ravioli dough and noodle dough. Here they're tossed warm in a creamy sauce built from the bacon drippings, a splash of vinegar and a touch of mustard. The result is soft and rich on the sauce side, still a bit firm on the pasta side, with crisp bits of golden bacon throughout.

This is a weeknight staple, ready in 30 minutes with barely any dishes to wash, and it works well with kids thanks to the hard boiled eggs and the mild creamy taste. Mon Chou likes it for evenings when you need something filling without spending the whole night in the kitchen, or for a relaxed Sunday lunch.

The ingredients

4 people

Dairy

  • Square fresh pasta 500 g
  • Eggs 4
  • Thick crème fraîche 10 cl

Butcher

  • Smoked bacon lardons 250 g

Fruits and vegetables

  • Shallots 2
  • Chives 5 sprigs

Pantry

  • Wine vinegaroften in the pantry 3 tbsp
  • Mustardoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Boil the eggs for ten minutes, then peel them. 10 min

    Drop them into cold water right after to peel them easily.

  2. Cook the fresh pasta in boiling salted water according to the package. 4 min

    Taste it a minute early, fresh pasta cooks very fast.

  3. Brown the bacon with the sliced shallots in a dry pan, no added fat. 8 min

    Keep a little of the fat in the pan, it will flavor the sauce.

  4. Deglaze the bacon with the vinegar, add the mustard and the cream, and stir.

    Take the pan off the heat before adding the cream so it doesn't split.

  5. Toss the drained pasta with the sauce, the quartered eggs and the chives.

    Serve it warm, it tastes better that way.

Our tips to get it right

  • Drain the fresh pasta well, it releases more water than dry pasta and can thin out the sauce.
  • Slice the shallots thinly so they soften fully while cooking with the bacon, no firm bits left in the salad.
  • Adjust the mustard at the end if needed, some brands are stronger than others and can overpower the cream.

The variations

  • Swap the smoked bacon for plain bacon or diced ham for a milder version.
  • For a vegetarian version, replace the bacon with diced mushrooms browned well in the pan.
  • To save time, use store bought hard boiled eggs and cut ten minutes off the prep.

What to serve it with

  • A well dressed green salad
  • A glass of sparkling apple juice
  • Grilled country bread

Storage

Keep the totelots in an airtight container in the fridge for up to two days. Reheat gently in a pan over low heat or eat cold as a salad, but avoid freezing since the cream sauce doesn't hold up well.

Questions about this dish

Can I use dried pasta instead of fresh pasta?

Yes, but it will take longer to cook and won't be as soft. Pick a short, thick shape like conchiglie to get closer to the totelot texture.

Can I make this ahead of time?

You can cook the pasta, eggs and bacon a few hours ahead. Combine everything right before serving and warm it slightly to keep that soft, warm texture.

Do kids actually like this dish?

Yes, hard boiled eggs and a mild cream sauce usually go over well with kids. You can cut the mustard in half if you're serving younger ones.

What type of cream keeps the sauce from splitting?

Full fat thick crème fraîche works better than light liquid cream. Take the pan off the heat before adding it so it doesn't separate.

How long does it take to make Lorraine totelots with bacon lardons?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in Lorraine totelots with bacon lardons?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Lorraine totelots with bacon lardons cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with cream

See all