IngredientsBloc de Foie Gras de Canard
- 1 lb of spaghetti
- 10 oz of bacon
- 5 oz of Foie Gras
- 1 1/2 cup of heavy cream
- 4 egg yolks
- 1 shallot
- 1 tbsp. of olive oil
- 2 tbsp. of butter
- Parmesan cheese
Put a large pot filled with water on a high heat. When boiling, add a handful of coarse salt and spaghetti. Mix, cook 7 minutes from boiling if you like them al dente, a little more if you want them softer.
Meanwhile, peel and finely mince the shallot. Slice the bacon and cut the Foie Gras into cubes.
Put a pan on medium heat with butter and oil. Add shallot and bacon. Let go 3 minutes stirring often.
Pour the cream in the pan, pepper generously do not salt (bacon and foie gras are already salted).
In the first bouillons, add the foie gras, mix for a few seconds then remove from the heat. Cover, reserve until the pasta are done.
Drain the pasta well and add them to the pan. Mix gently 2 minutes.
Divide the spaghetti on the plates. Add one egg yolk on each plate. Sprinkle with parmesan shavings and, serve immediately.