Sunday, November 7, 2010

Carbonara au gras de canard

Carbonara is a tasty sauce served with pasta. It is normally out of reach for me, as the traditional recipe calls for the use of pancetta or bacon. As I do not eat pork or pork products, I have often wondered how I could create this dish without sacrificing its base flavour.

My solution was to use a combination of duck fat and bresaola. (This is by no means a healthy meal. It is all about full flavour!)

For this recipe, you will require the following ingredients:


Any pasta will do. To change it up, I decided to use a corn pasta made by La Veneziane. These pasta noodles taste great and are gluten-free.

Approximately 1/4 cup-1/2 cup grated, dry cheese. I decided to use Romano, but you can easily use parmigiano or perocino instead.

Approximately 1 tablespoon of minced garlic.

Two eggs beaten.

Some duck fat. (Also have some olive oil at hand.)

A handful of shredded bresaola. (For my entry regarding bresaola, please click here.)

Cook your pasta according to the directions to make it al dente. You may decide to cook your pasta slightly in advance. If you do, feel free to drizzle a little olive oil over it, so that it doesn't dry out.

In a pan, melt some duck fat with some olive oil.

Add in your minced garlic and let it brown slightly.

Now add your shredded bresaola and let it crisp up in the hot pan.

When your pasta is ready, drain it and add it to the pan. A little bit of pasta water in the pan is okay and will actually help with the sauce.

Give the pasta a quick turn in the hot pan, so that it becomes coated with the oils.

Remove the pan from the heat and add the eggs and cheese. Fold it in quickly, but do not let it cook.

Serve immediately and enjoy this hearty, rich and savory dish.

I'm sure you'll love it!


  1. Try smoked turkey leg. I've found it make a great sub for bacon (smokey flavour etc) and you can fry it to crisp it up. Might still need some duck fat to compensate for turkey being so lean.

  2. Omkhar, I will definitely try this! Thanks!