Today we will be using this ingredient on a pasta, which I think is a perfect vehicle to hold that texture and flavour to the dish. We will also be using bacon and its oil plus some cream to make it even more fantastic. It’s like some sort of a carbonara but with an Asian flair and definitely much more delicious.
In a bowl mash salted egg yolks and combine it with the fresh cream, set it aside.
In a pan add small amount of oil then fry bacon pieces in medium heat until golden and crispy.
Remove bacon from pan then set it aside.
Using the same pan sauté garlic and onions. Cook until onions are soft.
Add salted egg yolks mixture, bring it to a slow boil while continuously mixing.
Add the pasta and around 2 tbsp of the pasta’s cooking liquid, add the parmesan cheese then mix until well combined. Season with salt if needed and freshly ground black pepper.
Place in serving plate, top with crispy bacon and a bit of chopped parsley then serve.
You can but salted duck egg yolks only and it is available in Asian groceries vacuum packed which looks like this one. If you can’t find a similar product you can buy the whole eggs with the whites but you will need to separate the yolks. Some salted duck egg yolks are raw and usually is wrapped on a mud with grass, if that’s the case just boil them according to the packet instructions.