
Ingredients
Preparation
- 1 fondue Chic! au whisky by 1001 Fondues, 350 g (12 oz.)
- 30 mL (2 tbsp.) olive oil
- 225 g (1/2 lb) pancetta, diced*
- 10 mL (2 tsp.) black peppercorns, crushed in a mortar and pestle
- 454 g (1 lb) spaghettoni or your choice of pasta
- 4 egg yolks
- Chopped chives, to taste
- In a large skillet over medium-high heat, heat oil. Add pancetta and cook 4 to 5 minutes or until crisp. Add black pepper. Set pancetta aside on a plate, keeping the fat in the skillet.
- In a large pot of moderately salted boiling water, cook the spaghettoni “al dente.” Save about 500 mL (2 cups) of cooking water. Drain.
- While pasta is cooking, prepare the fondue according to package cooking instructions.
- Add egg yolks and 60 mL (1/4 cup) cooking water to fondue and stir.
- Remove from heat and add fondue mixture, chives and pancetta to spaghettoni. Stir constantly to prevent the eggs from curdling. Add a little cooking water if necessary. Serve immediately. Season generously with pepper.
Enjoy the creamy cheesy pasta! Just the way we like it!
*You can substitute the pancetta with bacon.
Chic! au Whisky

Chic! au Whisky
Distillerie St. Laurent
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The versatility of a delicious fondue dish knows no limits. Chic! au whisky is concocted with Whisky 3 Gains by Distillerie St. Laurent, winner of the gold medal at the prestigious International Spirits Competition (2022 edition). Bold and delicious, this fondue shows full-bodied, long-lasting and smooth flavours.

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