Name: Radiatori Duck and Mushroom Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 Servings
Ingredients: short pasta: 350g/ 11oz.; Butter: 2 tbsp.; mushrooms: 500g/ 1oz.; Sage: 2 leaves; Duck breast: 150g/ 5oz; Garlic: 4 cloves; Dry white wine: 1/2 cup; Thyme: 3 branches; chicken stock: 1 cup; egg yolk: 2 large; grated parmesan: 1/2 cup; Olive oil: for drizzle

Features:

Cuisine:

Italian

30 minutes
Serves 6
Easy

Ingredients

350g/ 11oz. short pasta
I used Radiatori but it can be any short pasta
2 tbsp. Butter
500g/ 1oz. mushrooms
I used cremini mushrooms
2 leaves Sage
150g/ 5oz Duck breast
it can be pancetta or bacon as well
4 cloves Garlic
1/2 cup Dry white wine
3 branches Thyme
1 cup chicken stock
2 large egg yolk
1/2 cup grated parmesan
for drizzle Olive oil

Directions

Getting a fast dinner has always been my number one specialty, whenever I’m not planning my meal, it usually turns pretty good, some of my family all-time favorite recipes were created either by a mistake or just by improvising.

The Radiatori Duck and Mushroom Pasta is one of my favorite fast dinners in just under 30 minutes, it’s a kind of pasta you’ll pay quite a bit for, at any restaurant, however making it at home will be super cheap and above all, it can be a spontaneous meal, which you don’t need much preparation.

Boosting umami flavors is the name of the game in this case, we need to use simple but flavored products in order for this pasta not be boring, because the sauce is not fatty and creamy at all.

Using cream in this sauce is the easy way, just pour 1 cup of heavy cream and there you go, a kind of delicious alfredo sauce, not a bad idea but we’ve been there before and in this version I wanted to create a healthier pasta dish while still keeping the creaminess of this sauce (without using cream), how can this be achieved ? well… the best way is with egg yolks.

Radiatori Duck and Mushroom Pasta

I’ve used this technique a few times in the past, its common in Italy, Cacio e Pepe is probably being the best example where the hot pasta is poured into an egg yolks and pecorino mix, giving the pasta a nice creamy coating.

The flavor boosting comes from a variety of products; first the mushroom- garlic-white wine combination (does the trick every time). To that I’ve added 1 cup of chicken stock (homemade or bought) and let it cook for a few minutes to combine.

Radiatori Duck and Mushroom Pasta

Tt this point the sauce is pretty thin and we want to enrich it with some sort of thickener, this is the time when to add the pasta and its sauce to the egg yolks mix and add some parmesan cheese. The result is delicious in taste and low on fat, a great combination.

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Steps

Done

10 minutes

making the sauce

Prepare a big saucepan with salted water and cook the pasta according to manufacturer's instruction.
Heat a large skillet over high heat, add 1 tbsp. of the butter and the mushrooms, cook for a few minutes until the mushrooms are golden brown.
Remove the mushrooms from the pan and add the remaining butter, sage, thyme and cubed duck breast.
Cook for 3-5 minutes until the duck (or Pancetta) are golden crispy.
Add the garlic, and cook for another minute, pour the white wine and scrape the bottom of the pan, we want these delicious residues in the sauce.

Done

10 minutes

finishing the sauce

Return the mushrooms into the skillet, cook for one more minute and pour the chicken stock.
Reduce heat to medium and cook for about 5 more minutes, until the stock had reduced to half.
Add the pasta to the sauce and cook for another 2 minutes.
While the sauce is cooking prepare a large bowl with 2 egg yolks.
Pour the pasta mushroom mix into the egg yolks bowl, add the grated parmesan and mix well until a creamy sauce evolves.
Grate some extra parmesan on top, drizzle some olive oil and serve immediately.