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Using rich, silky duck eggs in a carbonara is a revelation!
clarencecourt.co.ukHeat a large frying pan over a medium to high heat and fry the pancetta until it starts to go crispy. Remove from the heat and set the pan to the side.
Bring to the boil a large pan of salted water and cook the linguine as per the packet instructions, minus a minute.
Whilst the linguine is cooking, break one of the duck eggs into a bowl and separate the other egg, tipping only the yolk into the bowl with the other egg. Grate in the pecorino, some freshly ground black pepper and mix.
Once the pasta is al dente, save a little of the cooking water in a glass and drain the linguine. Pop the frying pan with the pancetta back onto a medium heat and add the linguine.
Pour the egg and pecorino mixture into the pan and mix well until you end up with a silky and creamy sauce. Add a little pasta water if it needs to be loosened.
Serve immediately with some extra freshly grated pecorino.
Heat a large frying pan over a medium to high heat and fry the pancetta until it starts to go crispy. Remove from the heat and set the pan to the side.
Bring to the boil a large pan of salted water and cook the linguine as per the packet instructions, minus a minute.
Whilst the linguine is cooking, break one of the duck eggs into a bowl and separate the other egg, tipping only the yolk into the bowl with the other egg. Grate in the pecorino, some freshly ground black pepper and mix.
Once the pasta is al dente, save a little of the cooking water in a glass and drain the linguine. Pop the frying pan with the pancetta back onto a medium heat and add the linguine.
Pour the egg and pecorino mixture into the pan and mix well until you end up with a silky and creamy sauce. Add a little pasta water if it needs to be loosened.
Serve immediately with some extra freshly grated pecorino.
15 minutes
Serves 18-22 scones
