Cut the duck bacon slices in half, and place in a bowl. In a medium frying pan, sauté the duck bacon slices in the rendered duck fat for a few minutes, until crispy.
Add the garlic, then turn off the heat. Stir for 30 seconds, then remove the pan from the burner immediately. Chop half the duck bacon, and set aside.
In medium bowl, whisk together the eggs, cheese, and shallots. Season with salt and pepper and set aside.
Cook the pasta al dente, according to the directions on the package, and drain.
Return the pasta to the pot and wait 2 minutes before adding the egg mixture, then add the duck bacon with the fat. Mix well and set aside for 5 minutes before adjusting the seasonings and drizzling with a little olive oil. The heat of the pasta will partially cook the eggs.
Serve with a green salad.
Recipe developed by Nicolas Vallée, professional chef
Dried smoked duck breast gives a classic recipe a gastronomic tweak.
