Spaghetti with Zucchini and Duck Breast

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spaghetti with Zucchini and Duck Breast

Ingredients

Spaghetti - 17.6 oz
Courgette - 1 piece
Whole egg - 1 piece
Duck Breast - 1 piece
Grated Pecorino Pepato Cheese - 1 tablespoon
Ground Black Pepper - a pinch
Salt - to taste
Olive Oil - 1 tablespoon
Vegetable Oil - 2 teaspoons

Step by Step guide

Step 1

Cook the spaghetti in a large pot of salted water, drain in a colander, and let dry; save a couple of tablespoons of the cooking water — it will be needed to prevent the spaghetti from sticking together.

Step 2

Wash the zucchini and, without peeling, carefully use a vegetable peeler to slice strips around the circumference (the thickness of the strips should be about 1–2 mm). Place the resulting ribbons (you will need 10–15 ribbons; the remaining zucchini can be saved for other dishes) on a cutting board and cut them into thin strips lengthwise. This method of cutting vegetables is referred to by the French term julienne.

Step 3

Trim all the fat from the duck breast with a sharp knife and fry it in heated vegetable oil until a light crust forms. Transfer the breast to a plate lined with paper towels and let it cool.

Step 4

Once cooled, slice the meat lengthwise into strips the same length as the zucchini.

Step 5

Place the cooked pasta in a large salad bowl, add a tablespoon of the reserved water, and mix. In a separate bowl, whisk the raw egg yolk with salt, black pepper, olive oil, and Parmesan cheese. Pour the sauce over the spaghetti, mix everything together, and if necessary, add more pasta water. Add the meat and zucchini, and mix gently once more.