- 350g/ 11oz. short pastaI used Radiatori but it can be any short pasta
- 2 tbsp. Butter
- 500g/ 1oz. mushroomsI used cremini mushrooms
- 2 leaves Sage
- 150g/ 5oz Duck breastit 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
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.
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.
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.
making the sauce
Prepare a big saucepan with salted water and cook the pasta according to manufacturer's instruction.
finishing the sauce
Return the mushrooms into the skillet, cook for one more minute and pour the chicken stock.