Pappardelle, duck, porcini & pecorino pepato (serves 2)

Empty the bag with the duck sauce in a large frying pan and bring to a slow simmer.
Taste for salt and adjust to your liking.
Cook pasta in a large saucepan of boiling well-salted water until al dente (5-6 minutes).
Drain, add to sauce and toss over medium-low heat until sauce coats pasta. Add half the pecorino and toss a couple more times until the sauce coats the pasta.
Divide into two bowls and scatter the rest of the pecorino over the top.
 
It contains duck, porcini mushrooms, carrots, onions, garlic, tomato paste, white wine, sage, bay leaf, thyme parmesan, pecorino, parsley, butter, durum semolina, tipo 00 flour, eggs, salt, pepper