6 duck eggs
2 C heavy cream
1 C grated Parmesan
4 Tbsp shallots, minced, divided
2 garlic cloves, chopped
4 C butternut squash, diced into medium pieces
1 tsp salt
½ tsp black pepper
3 Tbsp olive oil, divided
½ C duck prosciutto, chopped
1 lb fresh pasta (recipe below)
4 Tbsp sweet peas
1 Tbsp shaved Parmesan cheese
2 ¼ C all-purpose flour
¾ tsp salt
2 large eggs
3 egg yolks
1 Tbsp extra-virgin olive oil, plus extra
Prepping time: 25 minutes / Cooking time: 10 minutes (excludes sous vide cooking) / Pasta resting time: 30 minutes or overnight
Place each portion of the pasta into a bowl and create a small hole in the center of the noodles. Crack a duck egg into the center of each hole without breaking the yolk. Finish with freshly cracked black pepper and shaved Parmesan cheese.
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