Fettuccine with salted duck egg and creamy sauce
 
Prep time
Cook time
Total time
 
A delicous fettuccine dish of complementary fusion flavours – rich creamy mushroom sauce enhanced with pleasant flavourful salted duck eggs.
Author:
Recipe type: Pasta
Cuisine: Italian/Fusion/Australian
Serves: 2
Ingredients
  • 4 salted duck eggs (boiled/cooked and peeled)
  • 2 cloves of garlic
  • 2-3 sprigs of basil
  • 2 spring onions
  • 2 Tsp of olive oil
  • 1 bunch of asparagus
  • 5 medium mushrooms (quartered)
  • 300 grams of fettuccine pasta
  • 6 cherry tomatoes (halved)
  • 2 rashers of bacon
  • 2 cups of full cream
  • ground pepper
Instructions
  1. Boil the duck eggs for 20-25 minutes until they’re cooked and then soak them in cold water to cool them down. Once they’re cooked and cool, carefully and gently peel off their shells. Cut the peeled eggs in half (length-ways), scoop out the egg yolk with a spoon and place the egg yolk in a bowl and put aside. Slice and dice the egg white into small/medium cubes.
  2. Grill or fry the bacon rashers until golden brown and then slice them into roughly 2 cm strips and put aside.
  3. Cook the fettuccine as recommended on the packet until al dente (around 6 minutes), strain and put aside.
  4. Peel and wash the garlic cloves. Flatten with a knife/cleaver and roughly chop into chunky pieces.
  5. Wash the spring onions, trim the roots and roughly chop into 1 cm pieces.
  6. Wash the asparagus, trim the root ends and diagonally slice into 5 cm pieces.
  7. Wash and halve the cherry tomatoes. Wash and quarter the mushrooms.
  8. Wash and cut off about 24 basil leaves.
  9. In a wok or frying pan, add the olive oil and bring to medium heat. When the oil is hot enough, add the garlic and spring onions and gently fry until brown.
  10. Add the cream, chopped/diced egg white, asparagus, mushrooms and cherry tomatoes. Stir/mix gently.
  11. Add the cooked fettuccine and gently stir/mix through.
  12. When ready to serve, add the basil leaves, bacon pieces, and halved egg yolks and gently stir through again.
  13. Serve immediately with shaved Parmesan, a tip of basil leaves, ground pepper and if you prefer, a couple drops of chili oil. Enjoy with a lovely glass of red or white wine. Bon appetit!
Notes
You can substitute the asparagus for other seasonal vegetables. If you prefer, you can omit the bacon (as it provides extra saltiness to the dish), although it does provide a lovely meaty textural contrast to the dish. You can also experiment and substitute the fettuccine with other types of pasta.
Recipe by Padaek at http://padaek.com/fettuccine-salted-duck-egg-creamy-sauce/