Duck Egg Carbonara is creamy and rich with out using any cream or milk. The recipe is really easy- I adapted one I found here http://thepauperedchef.com/2007/03/pasta_carbonara.html All you need is duck eggs, thick cut bacon (guanciale is preferred and panchetta works too), fresh spaghetti or linguine, fresh thyme, and a good quality Parmesan cheese.
- Separate the whites from the yolks. You can keep the whites together but the yolks should be separated. 1 egg per serving.
- I rendered some thick cut bacon (guanciale is preferred and panchetta works too) in a large high sided skillet. I used 1/2 a pound for a 4 person portion.
- Shred the cheese. Go big- 1/4 cup per serving. Shred a little extra for a garnish.
- When the pasta is done, reserve a cup of pasta water. Toss the drained pasta into the skillet with the rendered bacon (still warm but not super hot).
- Add half the pasta water, the duck egg whites, and the cheese to the skillet and stir.
- Stir vigorously into a thick, cream sauce has formed and coated the pasta. Add more of the starchy pasta water if the sauce is too thick.
- Plate the pasta leaving an indentation in the middle.
- Pour the duck egg yolk into the indentation.
- Sprinkle with fresh thyme, a little bit of extra Parmesan, salt and fresh ground black pepper. Serve immediately.
