Duck Carbonara
Transport yourself to Italy with a traditional carbonara pasta topped with roast duck! A delicious bed of spaghetti mixed with crispy guanciale, pecorino Romano, egg yolks and, of course, our Roast Half Duck. This recipe pairs beautifully with a Pinot Grigio form Italy.
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Ingredients
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2 Roast Half Duck, Defrosted
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7 Egg Yolks
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1 Lb. Spaghetti
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1.5 Cup Guanciale, Diced
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1.5 Cup Pecorino Romano Cheese, Freshly Grated
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Fresh Ground Black Pepper
Directions
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1
Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil.
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2
Place Roast Half Duck on a foil lined pan and bake for 15 minutes.
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3
In the meantime, in a pan on medium heat, pan sear the diced guanciale for 5 minutes or until brown. Turn off the heat and let sit.
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4
Add the pasta into the boiling water and cook until al dente (10-15 minutes depending on packaging instructions).
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5
While the pasta is cooking, whisk egg yolks in a bowl. Add 1 Cup pecorino Romano cheese into bowl and stir until combined.
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6
Take 1/4 cup of the cooked guanciale and mix it in with the cheese and egg yolk mixture.
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7
One the pasta is al dente, drain and reserve ½ Cup pasta water. Add pasta to skillet with guanciale (the heat should still be turned off on the guanciale pan).
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8
Immediately pour the egg and cheese mixture over the pasta and add in about ¼ cup of the pasta water. Stir constantly until the eggs thicken. Add more pasta water as needed.
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9
Shred Roast Half Duck into bite size pieces.
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10
Plate each pasta dish with a generous portion of shredded duck on top then sprinkle the remaining pecorino Romano on top. Serve immediately.
