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Radiatori Duck and Mushroom Pasta

Delicious Pasta just under 30 minutes!

Quick answerMakes 6 servings, ready in 30 minutes, Italian cuisine.
By Jaron Kimhi··👁 3.3K views
Radiatori Duck and Mushroom Pasta
Getting a fast dinner has always been my number one specialty. Whenever I'm not planning my meal, it usually turns out pretty good — some of my family's all-time favorite recipes were created either by 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 the kind of pasta you'll pay quite a bit for at any restaurant, but making it at home is super cheap — and above all, it can be a spontaneous meal that doesn't need much preparation. Boosting umami flavors is the name of the game here. We need to use simple but flavorful ingredients to keep this pasta from being boring, because the sauce is not fatty or creamy at all. Using cream is the easy way — just pour in 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. In this version I wanted to create a healthier pasta dish while still keeping that creaminess — without using cream. How? Well... the best way is egg yolks. Radiatori Duck and Mushroom Pasta   I've used this technique a few times in the past — it's common in Italy. Cacio e Pepe is probably the best example, where the hot pasta is poured into an egg yolk and pecorino mix, giving it a nice creamy coating. The flavor boost comes from a variety of ingredients: 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 At this point the sauce is pretty thin, and we want to enrich it with some sort of thickener — this is when you add the pasta and its sauce to the egg yolk mix and throw in some parmesan. The result is delicious and low on fat. Great combination.

Method

  1. 1

    making the sauce· 10 minutes

    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.

    Radiatori Duck and Mushroom PastaRadiatori Duck and Mushroom PastaRadiatori Duck and Mushroom Pasta
  2. 2

    finishing the sauce· 10 minutes

    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.

    Radiatori Duck and Mushroom PastaRadiatori Duck and Mushroom PastaRadiatori Duck and Mushroom PastaRadiatori Duck and Mushroom PastaRadiatori Duck and Mushroom PastaRadiatori Duck and Mushroom Pasta
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
Pasta
Cuisines
Italian
Features
30 minutes or lessEggswinepasta
Tags
pasta30 minutes

Questions & answers

Can I swap the duck breast for something else?
Absolutely — Jaron says pancetta or bacon work great here. Same cooking time, same method, just a slightly smokier flavour.
What short pasta can I use if I can't find Radiatori?
Any short pasta does the job — penne, fusilli, rigatoni, whatever's in your cupboard. The ridges and curves just help grab the sauce better.
How do I avoid scrambled eggs when adding the egg yolks?
Don't pour the pasta into a hot pan — pour it into the bowl with the egg yolks instead, exactly like Jaron does. The residual heat is enough to cook the eggs gently into a creamy sauce without scrambling them.
Can I skip the white wine?
The wine is doing real work here — it deglazes the pan and lifts all those crispy bits into the sauce. If you have to skip it, use a splash more chicken stock, but you will lose some depth.
This is supposed to serve 6 — can I halve it for 3 people?
Yes, just cut every ingredient in half and use a smaller skillet so the mushrooms still brown properly instead of steaming. Keep an eye on the stock reduction — it'll reach half faster with less liquid in the pan.

Nutrition per serving

180g
Serving size
210
Calories
3.8
Total Fat
0.4
Saturated
0.9mg
Cholesterol