Finely chop the onion and shallots. Heat them in 2 tablespoons of olive oil.
Then add the slices of smoked duck breast cut into strips. Cook for a few minutes
Pour in the white wine and leave to reduce
Boil a large volume of water, add salt and a drizzle of olive oil, then plunge the tagliatelle into it until cooked to al-dente.
Once the white wine is almost completely reduced, pour in the crème fraîche and reduce over a low heat for 5 minutes.
Drain the pasta and arrange it on the plates.
Separate the yolks from the eggs, mix them with the Parmesan cheese and very quickly dilute them with the sauce, off the heat.
Season with a pinch of ground nutmeg and black pepper
Pour over the pasta. Sprinkle with chopped parsley
Serve hot
