METHOD

1. Place the Linguine in a large pot of heavily salted boiling water and cook until al dente. Likely 9-11minutes.

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 low heat without any oil. Add the finely diced Pancetta to the pan and slowly increase the heat over a couple of minutes until the fat has rendered out of the pancetta and it is cooked through and crisp.

Remove the pancetta from the pan and set aside making sure to retain as much fat in the pan as possible.

3. Reduce the heat to the pan to a medium-high and add the cubed pancetta, cooking for 2-3 minutes. Add the minced garlic to the pan, cooking until aromatic and the cubed pancetta is just beginning to crisp. Remove the pan from the heat.

4. Making sure to retain some of the cooking water, drain the Linguine and add to the pan with a splash of the pasta water.

Tip – I usually remove a few ladles of pasta water into a bowl before draining the pasta to ensure a good amount of the cooking water is retained.

5. Add the grated parmesan and the whisked egg yolks to the pan. Toss the linguini, pancetta and yolk mixture 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.

6. Season generously with cracked black pepper and finely chopped parsley.

7. Using a long-pronged fork, twist the pasta onto plates and sprinkle over the crisp pancetta pangritata. Serve the duck egg carbonara immediately with a further generous grating of parmesan.