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