Bucatini With Lemon Carbonara

For the duck: Preheat the oven to 375°F. Remove any residual pin feathers with a tweezer or by passing it over a gas flame, then remove the skin. Cut the skin into cubes and roast until crispy. 

Bring a large pot of water to a boil, add salt and cook the bucatini until al dente. 

In the meantime, beat the egg yolks in a bowl with the cream, 2 Tbsp. Parmigiano, and a pinch of salt.

Cut half of the duck breast into chunks and sauté in a non-stick pan for 30 seconds. Add the crispy duck cracklings and remove from the heat.

Drain the bucatini once al dente. Return the pasta to the hot pot. Add the egg yolk mixture, chopped parsley, the duck breast, and cracklings. Stir quickly and serve with grated lemon zest and freshly ground pepper.