Our ducks eggs are great in this recipe from The Fresh Egg Cookbook by Jennifer Trainer Thompson; duck eggs make the sauce a bit creamier than chicken eggs will.
Spaghetti Alla Carbonara
- 1 tablespoon extra-virgin olive oil
- 8 ounces thickly sliced pancetta or bacon, cut into small cubes
- 4 eggs
- 1/2 cup freshly grated parmesan or pecorino cheese, plus extra for sprinkling
- 12 ounces spaghetti
- salt and freshly ground black pepper
- Bring a large pot of water to a boil for the spaghetti.
- Heat the olive oil in a large skillet over medium heat. Sauté the pancetta until crisp, about 10 minutes.. Remove from the heat and pour off all but 2 tablespoons of fat. if necessary, add 1 or 2 tablespoons of water to the skillet and scrape up any bits that have stuck to the pan. Lightly beat the eggs and parmesan in a bowl.
- Cook the spaghetti in boiling water according to package directions. Reserve 1/3 cup of the cooking water before draining. Add the pasta to the skillet and toss with pancetta and drippings. Add 2 to 4 tablespoons of reserved pasta water to lightly coat the bottom of the skillet.
- Remove the skillet from the heat and add the egg mixture, tossing continuously until the pasta is lightly coated. If dry, add reserved water, 1 tablespoon at a time, until eggs coat the pasta in a smooth sauce. Season with salt and lots of pepper. Transfer the pasta to a large serving bowl and sprinkle with more grated parmesan cheese.