Milly Cookbook’s Duck Egg Carbonara

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This creamy carbonara from Nicola Millbank, aka Milly Cookbook, uses duck eggs to create an irresistibly Italian dish

PLUS: To read our interview with Nicola, click here

Serves 2

50g of streaky guanciale or streaky pancetta, around 6 slices, sliced into strips
• 200g of linguine or spaghetti
• x2 Clarence Court Braddock Whites British free range duck eggs
• 50g of freshly grated pecorino or parmesan
• Black Pepper

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.
2 Bring to the boil a large pan of salted water and cook the linguine as per the packet instructions, minus a minute.
3 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.
4 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.
5 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.
6 Serve immediately with some extra freshly grated pecorino.

Recipe courtesy of Milly Cookbook in partnership with Clarence Court 

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