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Duck Egg Pasta Carbonara

Lisa Kalabokis

Chef demonstration
All seasons

Download the full recipe + market shopping list.


  • Salt
  • 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)


  1. 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.
  2. In a mixing bowl, whisk together the eggs, yolks, pecorino and parmesan. Season with a pinch of salt and freshly ground black pepper.
  3. 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.
  4. 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. 
  5. 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.

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