Duck Egg Pasta Carbonara
- 2 large chicken eggs and 2 large yolks, room temperature
- ⅓ cup grated pecorino romano, plus additional for serving
- ⅓ cup grated parmesan
- Coarsely ground black pepper
- 1 tablespoon olive oil
- 4 slices bacon, cut into lardons
- 12 ounces fresh duck egg tagliatelle (see attached recipe)
- Place a large pot of salted water (approximately 2 tablespoons) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside. Adjust the heat to simmer until you’re ready to boil the pasta.
- In a mixing bowl, whisk together the eggs, yolks, pecorino and parmesan. Season with a pinch of salt and freshly ground black pepper.
- Heat oil in a large skillet over medium heat, add the bacon, and sauté until the fat just renders, taking care to not cook until too crispy. Remove from heat and set aside on a paper towel lined plate. Reserve the fat.
- Add pasta to boiling water and cook until a bit firmer than al dente. Reserve 1 cup of pasta water, then drain pasta and add to the skillet with reserved fat over low heat. Toss for approximately 1 minute. Add half of the pasta water to the skillet, tossing constantly until the water is reduced by half, about 1 more minute.
- Empty serving bowl of hot water. Dry thoroughly and add hot pasta mixture. Stir in egg/cheese mixture, adding some reserved pasta water if needed for creaminess. Toss vigorously until a creamy sauce forms. Serve immediately, with additional grated cheese and pepper.