Duck Egg Fettuccine Carbonara with Sous Vide Preserved Fresh Pasta | SOUS-VIDE Magazine

Ingredients

• 6 duck eggs
• 2 C heavy cream
• 1 C grated Parmesan
• 4 Tbsp shallots, minced, divided
• 2 garlic cloves, chopped
• 4 C butternut squash, diced into medium pieces
• 1 tsp salt
• ½ tsp black pepper
• 3 Tbsp olive oil, divided
• ½ C duck prosciutto, chopped
• 1 lb fresh pasta (recipe below)
• 4 Tbsp sweet peas
• 1 Tbsp shaved Parmesan cheese