Duck Egg Carbonara

Using rich, silky duck eggs in a carbonara is a revelation!

10 minutes prep, 15 minutes cook

Serves 2

Ingredients

50g streaky guanciale or streaky pancetta, around 6 slices, sliced into strips

200g linguine or spaghetti

2 Clarence Court Braddock Whites duck eggs

50g freshly grated pecorino or Parmesan

Black pepper

Method

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.