Thursday, February 26, 2015

Duck Egg Carbonara

Rich duck egg yolks make a delicious, silky sauce for pasta. You can always omit the anchovies, if you prefer. 

12 ounces spaghetti
1/4 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
One 2-ounce can flat anchovies, drained and chopped
Pinch crushed red pepper
1/2 teaspoon finely grated lemon zest
1 tablespoon chopped oregano
1/4 cup chopped flat-leaf parsley
2 Duck egg yolks
Salt and freshly ground pepper

1.  In a large pot of salted boiling water, cook the spaghetti until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

2.  In a large, deep skillet, heat the oil with the garlic and anchovies  and cook over moderately high heat until the anchovies have dissolved, about 2 minutes. Add the red pepper, zest, oregano and parsley, then add the pasta and toss to coat. Remove from the heat.

3.  In a small bowl, whisk the yolks with the reserved cooking water and add to the pasta. Cook over low heat, tossing until the pasta is coated in a creamy sauce, about 1 minute. Season with salt and pepper and serve.

4 Servings. 

**Adapted from Chris Consentino: Nose to Tail Eating, 2011