*Note: It is best to prepare the sauce while the pasta is cooking, to ensure it is hot enough to cook the eggs once they are added to the pan.Heat a cast iron skillet over high heat for about 5 minutes. Place duck breast (seasoned with salt & pepper) fat side down in the pan and allow the fat to render, then fry and become crispy. Flip the breast and cook for about another 5 minutes. Remove from the heat and set duck aside to rest on a plate. Reserve duck fat. Beat eggs and cheese together and set aside. Heat the reserved fat in a large frying pan over medium heat, and use it to sauté the bacon until rendered and crisp. Add the garlic and sauté for 1-2 minutes, until it is soft but not brown. Add the wine and cook until it is reduced by half. Add the hot pasta and toss it to ensure it is all coated by the hot fat. Remove from heat and add all the egg/cheese mixture, mixing quickly to ensure the eggs don’t scramble. If necessary, use some of the pasta water to thin the sauce. Serve with additional Parmesan and sliced duck breast arranged attractively on top.