DUCK EGG CARBONARA
In a hurry
Carbonara remains a beloved pasta dish in most households, this incarnation adds bells and whistles - luxuriating with rich duck eggs, and adding texture with a pancetta pangritata. A personal favourite.
2 x duck Egg Yolks, whisked
40g Parmesan Cheese, finely grated
100g Smoked Pancetta, cubed
50g Smoked Pancetta, sliced
200g Dried Fettuccini
1tbsp crème fraiche
1 Large Garlic Clove, minced
1 Large Bunch of Parsley, chopped
1 Small Bunch of Chives, finely diced
Generous Pinch of Smoked Salt and Pepper
1. Place the fettuccini in a large pot of salted boiling water and cook until al dente. One of the great things about this recipe is the sauce can be made in the same time that the pasta takes to cook.
2. Place a large frying pan over a medium heat, divide the two types of pancetta in half and and cook one half of each until crisp. Remove the pancetta from the pan and set aside making sure to retain as much fat in the pan as possible.
3. Finely slice the cooked Pancetta to form a crisp crumb and then mix in the diced chives. Set aside until needed to garnish.
4. Finely chop the remaining sliced pancetta and return the pan to the heat. Add the remaining pancetta and minced garlic to the pan, cooking until just beginning to crisp. Remove the pan from the heat.
5. Making sure to retain some of the cooking water, drain the fettuccini and add to the pan with a splash of cooking water.
6. Add the grated parmesan, whisked egg yolks and a tbsp. of crème fraiche to the pan. Toss the fettuccini and ingredients together until thoroughly combined. The residual heat from the pan will gently cook the egg yolks without scrambling them. Add more cooking water if necessary to ensure a loose and glossy sauce.
7. Season generously with smoked salt, cracked black pepper and finely chopped parsley.
8. Using a long-pronged fork, twist the fettuccini onto plates and sprinkle over the pancetta pangritata. Serve immediately with finely chopped parsley and a generous grating of parmesan.