Cured duck yolk carbonara

• Meat

  • 2 Duck eggs, cured raw
  • 1 oz Pancetta

• Produce

  • 2 Loves garlics
  • 1 sprig Thyme, fresh

• Refrigerated

  • 3 Eggs, large fresh

• Pasta & Grains

  • 8 3/4 oz Spaghetti, dried

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter, unsalted

• Other

  • 2 oz (55 grams pecorino romano or parmigiano, cut in small cubes
  • plus more pecorino romano or parmigiana for grating

Found on ladyandpups.com

Description

Ingredients

• 2 cured duck eggs, raw
• 3 large fresh eggs
• 2 oz (55 grams) pecorino romano or parmigiano, cut in small cubes
• 1/8 tsp freshly ground black pepper
• 8.8 oz (250 grams) dried spaghetti
• 3 tbsp extra virgin olive oil
• 1 oz (30 grams) pancetta, cut into small cubes
• 2 loves garlics, minced
• 1 sprig fresh thyme
• 1/8 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• plus more pecorino romano or parmigiana for grating

Directions

• TO MAKE CUSTARD: Wash the black sand off of the cured duck eggs under running water. Crack the eggs and remove the yolks (discard the egg whites). Place the cured duck yolks, large fresh eggs, cured duck yolks, pecorino romano (or Parmigiano) and freshly ground black pepper in a blender, and blend until smooth. Can be prepared a couple hours ahead of time.
• TO COOK: Bring a large pot of generously salted water to boil and cook the spaghetti until soft but still with a bite. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat, and cook the diced pancetta until slightly browned, then add the garlics, thyme and freshly ground black pepper, and cook until just fragrant. TURN OFF THE HEAT while you wait for the pasta to cook. Once the pastas ready, drain well and transfer into the skillet. Add the custard and unsalted butter, then return to medium-low heat. SWIRLING CONSTANTLY with a tongs, moving the skillet over and away from the flame for just enough heat, until the custard start to thicken into a creamy and mayo like consistency. DONT RUSH IT. Its better to take longer for the custard to thicken than ending up with scrambled eggs.
• Re-season with sea salt if needed (I added about 1/4 tsp), and shower with tons more grated cheese before serving.

Nutrition