Sausage Carbonara
Description
Try this twist on the classic spaghetti carbonara that's delicious and simple to prepare. Change it up as you desire with gluten free pasta, vegetarian meatballs, hot Italian sausage, or even breakfast sausage. Serve with a side salad for a complete meal.
Ingredients
2 large eggs
handful of fresh parsley, chopped
1 c. freshly shredded Parmesan cheese
1/2 lb. sweet Italian sausage ground meat
1 t. white pepper
1 t. freshly ground black pepper
1 T. olive oil
1/2 lb. pasta, like fettuccine or linguine
salt and pepper, to taste
Directions
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Whisk eggs together in a bowl; mix in parsley and Parmesan cheese.
Scoop tablespoon sized amounts of sausage meat and form into balls. Sprinkle and mix together both peppers on a plate. Roll each sausage ball into the peppers to lightly coat.
Heat olive oil in a skillet until the oil is shimmering hot but not smoking; add meatballs. Shake and swirl the skillet until the meatballs have gotten some color all over to help maintain their round shape. Saute for several minutes, keeping the meatballs moving, until sausage is golden brown and cooked through and 160F on an instant read thermometer. Keep warm.
Meanwhile, cook pasta in well salted water according to package directions until al dente. Drain, reserving some of the pasta cooking water. Add the dripping wet pasta to the meatballs in the skillet. The water clinging to the pasta is going to help create the sauce.
Working off of the heat, add egg mixture, tossing continuously while the heat of the pasta cooks the eggs into a silky sauce. Add more pasta water, as needed.
Serve immediately with extra cheese and chopped parsley.
4 servings.