Sauté garlic in butter for about 2 minutes on medium heat until it softens. Be careful not to burn the garlic! Add the cream and crème fraîche and let it boil.
Boil salted pasta water in a spacious pot. Add pasta.
Heat the oil hot in a pan. Add the reindeer meat crumble and fry for a few minutes until the meat hack gets a crispy surface. Add butter and reduce the heat. Let it fry for a few minutes.
Boil the pappardelle pasta until almost done. Pour off the boiling water, saving about ½ dl.
When the cream and crème fraîche have boiled down, add half of the thyme, season with salt and pepper.
Pour the pasta back into the pot, add 1 tbsp of the boiling water and 1 tbsp of olive oil. Mix in the warm cream mixture, so that it sticks all over the pasta.
Divide the pasta onto deep plates and sprinkle over the crispy fried reindeer meat crumble.
Finish with the remaining thyme leaves, black pepper, and a drizzle of olive oil.
