Behind the Recipes
Duck Bacon Carbonara by D'Artagnan
Makes 4 servings
INGREDIENTS:
1 lb. tagiatelle
8 oz. duck bacon, julienne
8 oz. ventrèche, cubed
1 oz. garlic, chopped
6 oz. sliced shallots
1 cup white wine
1 cup heavy cream
1 cup Gruyere cheese, grated
1 tablespoon parsely, chopped
black truffle oil
salt and pepper to taste
PREPARATION:
1. Bring water to a rolling boil, add pasta and cook until 1 minute short of done.
2. Sauté duck bacon and ventreche over low heat until crisped.
Add the shallots and sauté until caramelized, combine with the garlic and cook for a few seconds, deglaze with wine.
3. Add the cream, cheese, and mix together. Taste for seasoning of salt and pepper. Carefully add the pasta and finish cooking to al dente texture. If the sauce is a little "tight", add some pasta water.
4. Off heat, drizzle with a few drops of truffle oil. Garnish with parsley. Serve.
Recipe courtesy of D'Artagnan
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