Recipe: Duck Egg Tagliatelle, Guanciale, Favas, Pecorino & Summer Truffles

Every Thursday on the Good Food Blog we share a recipe from our archives.

Duck Egg Tagliatelle, Guanciale, Favas, Pecorino & Summer Truffles

Pasta:

2 cups all purpose flour

3 duck eggs

Pinch of salt

Place the flour on a large cutting board and shape into a mound. Create a well to hold the eggs and, slowly with a fork, work a little flour into the egg mixture. Gradually add the flour until everything is incorporated and knead until a smooth elastic ball forms with little stickiness. Cover and let rest.

Divide the dough in four. Flatten 1/4 of the dough and insert it into a pasta machine. Start with the largest opening and roll out the pasta. Repeat this procedure twice, lowering the setting to create a smaller opening for the pasta. Follow this technique until you achieve a thin sheet of pasta. Slice into thin ribbons and let dry on a cotton towel. Cook in a large pot of boiling, salted water.

To complete dish:

1 cup favas beans (separate the favas from the pod and set aside)

½ cup guanciale (salted pork jowl)

1 cup grated pecorino

½ cup butter

1 large summer truffle

To finish slowly simmer the guanciale in 1 tbs olive oil. Add the favas and pasta to the water. Fresh pasta cooks quickly so check after 2-3 minutes. Strain and add the pasta to the guanciale, add the fresh butter and toss lightly. Shave the truffles and finish with the fresh pecorino. Check seasoning and serve.