Smoked Duck Carbonara

Mains
One-pan
Pasta
Poultry
Western

Easy Level:

Easy

Cook Time:

30 Mins

Servings:

2-3 Pax

Originally cooked as a simple staff meal, this recipe is very special because Khalil cooked it for his mum 10 years ago and she remembers it to this day. 

This is a halal version of the classic Roman Carbonara – instead of traditional pork-based ingredients like guanciale or pancetta, we use smoked duck, which delivers a rich, savoury depth with a slightly smoky flavour and crispy texture when rendered.

Cooking tips:

  • Always cook pasta slightly under (al dente) as it will continue cooking in the pan
  • Turn off heat before adding egg mixture to avoid scrambling
  • Use freshly grated cheese for a smoother, creamier sauce
  • Add pasta water gradually to control consistency
    •  
 

Variations:

  • Add cherry tomatoes or greens for a more balanced meal
  • Swap smoked duck with chicken ham or turkey bacon
  • Use spaghetti instead of fusilli for a more classic texture

Ingredients

Adjust Servings
US / Metric
0.00
g
g
Fusilli, or pasta of choice
0.00
g
g
Fusilli, or pasta of choice
0.00
pcs
pcs
Smoked duck breast
0.00
pcs
pcs
Smoked duck breast
0.00
Egg yolks
0.00
Egg yolks
0.00
g
g
Pecorino Romano or Parmesan
0.00
g
g
Pecorino Romano or Parmesan

Steps

1

To cook pasta, boil fusilli in salted water until al dente. Reserve 2 cups of pasta water before draining.
To cook pasta, boil fusilli in salted water until al dente. Reserve 2 cups of pasta water before draining.
Mark as completed

2

To render duck, sauté smoked duck fat in a cold pan until brown and crispy. Remove and set remaining crispy meat aside, leaving the rendered fat in the pan.
To render duck, sauté smoked duck fat in a cold pan until brown and crispy. Remove and set remaining crispy meat aside, leaving the rendered fat in the pan.
Mark as completed

3

In the same pan, sauté the duck meat until warmed through.
In the same pan, sauté the duck meat until warmed through.
Mark as completed

4

To prepare sauce, whisk egg yolks, grated cheese, black pepper, and some reserved pasta water in a bowl until it forms a smooth paste.
To prepare sauce, whisk egg yolks, grated cheese, black pepper, and some reserved pasta water in a bowl until it forms a smooth paste.
Mark as completed

5

With the pan on very low heat (or heat turned off), add pasta and the egg-cheese mixture to the pan to emulsify.
With the pan on very low heat (or heat turned off), add pasta and the egg-cheese mixture to the pan to emulsify.
Mark as completed

6

Stir vigorously, adding more pasta water as needed until the sauce thickens and coats the pasta.
Stir vigorously, adding more pasta water as needed until the sauce thickens and coats the pasta.
Mark as completed

7

Serve immediately, topped with more black pepper and cheese.
Serve immediately, topped with more black pepper and cheese.
Mark as completed

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