Duck Bacon Carbonara
Duck Bacon Carbonara
Carbonara is one of my favorite pasta dishes. This is my personal take using homemade duck bacon and farm fresh duck eggs, instead of using pancetta and chicken eggs. My carbonara takes about 10 minutes of prep work and 10 minutes cooking time to create a dish that tastes like a million bucks.
Servings: 4
Ingredients
- 8 oz duck bacon diced
- 6 garlic cloves minced
- 1 cup frozen peas
- 3 duck eggs beaten
- 1/2 cup parmesan cheese shredded
- 1 tbsp cracked black pepper
- 1 lb linguine
- 1 cup reserved pasta water
Instructions
- Mix together the beaten duck eggs, parmesan, and black pepper. Set aside.
- Add the pasta to a large pot of salted boiling water. Prepare according to the package instructions; cooking 1 minute shy of being done. Drain, saving 1 cup of pasta water. Set aside.
- Brown the duck bacon in a large sauté pan over medium heat until crispy; about 8 minutes. Remove from the pan with a slotted spoon; reserving the duck fat.
- Add in the garlic. Cook for 1 minute.
- Stir in the peas. Cook for 1 minute.
- Turn off the heat. Add in the pasta, coating in the garlic and peas.
- Stir in the duck egg mixture and the reserved pasta water.
- Stir in the duck bacon.
