Pasta with foie gras and parmesan cheese is a tasty dish, with the creaminess of the cheese sauce marrying perfectly with the foie gras, and worthy of a place on the menus of top restaurants. If you prefer, you can substitute the parmesan for your own favorite cheese and you can use either duck or goose foie gras. Always use pasta which has been made from durum wheat – it retains its shape and enhances the presentation of the final dish.
Whole Duck Foie Gras, cut into small cubes - 120 g
Heavy cream - 50 ml
Pasta - 70 g
Parmesan - 40 g
Dried herbs to taste
Ground nutmeg - 2 pinches
Salt to taste
Make 2 servings of pasta
Assemble the ingredients. You can use medium or high fat cream. We recommend using a medium-sized pastasuch as penne, fusilli or farfalle. Bring a large saucepan of salted water to the boil, add the pasta and cook according to the instructions on the package. Bring the pasta to an al dente state - this usually takes 7-10 minutes – then drain.
Pour the cream into a skillet or saucepan. Add grated Parmesan cheese, reserving a little to decorate prior to serving), add ground nutmeg and dried herbs. You could use a little thyme, basil and oregano. Stir with a spatula and heat the cream for a couple of minutes until the parmesan is dissolved.
Add the cooked pasta to the sauce in the skillet and stir gently over a low heat to allow the sauce to soak into the pasta. Two or three minutes will be enough.
Put one portion of the pasta on a plate immediately and place small cubes of the duck foie gras on top
Sprinkle the remaining Parmesan over the dish.. To make the Foie Gras pasta look even more appetizing and bright, you could also add fresh herbs to decorate (scallion, parsley, basil).