Here’s a twist on the traditional carbonara pasta recipe. Hubby loved it with the sausage added and the sauce really came together nicely. The only thing I did differently is, we grilled the sausage instead of cooking in the pan.
Cheesy Garlic Sausage and Bacon Carbonara
(Adapted from Nest of Posies)
5 Tablespoons of soft butter
2 whole eggs
2 egg yolks
1 1/2 cup of heavy cream
1 1/2 pound of spaghetti – cooked
1 lb of sliced smoked sausage
1/2 pound of bacon – after cooked cut into pieces
1- 2 teaspoon of minced garlic depending on taste 1 cup of grated Parmesan Cheese 1 extra cup of Italian blend cheeses (can be the mixed bag style in stores)
Please go to Tidy Mom’s recipe (HERE or see recipe below) to follow her instructions of Carbonara.
to follow through with my recipe you’ll also need to do:
After you have fried your bacon and have started your water for the pasta, carefully remove some of your bacon grease and start sautéing your sliced smoked sausage. Once you have noticed some browning, flip sausages over and cook thoroughly.
Once sausage is cooked move the cooked sausages to the side of the pan, reduce heat and add your garlic and blend in with your cooked sausage.
Once you have drained your cooked pasta, you’ll add the butter and cream mixture, add your crumbled bacon and cooked sausage with the garlic and then your cheeses over your cooked pasta.
Follow Tidy Mom’s instructions on how to prep your pasta for the sauce and cheeses.
(Adapted from Tidy Mom)
4 tablespoons soft butter
2 whole eggs
2 egg yolks
1 cup Parmesan, freshly grated
1 teaspoon salt
1 pound spaghetti
1/2 pound bacon, cut into 1/4″ pieces
1 teaspoon dried pepper flakes
1/2 cup heavy cream
freshly ground black pepper, to taste
garlic salt, to taste
In a small bowl, cream the soft butter by beating it against the side of the bowl with a wooden spoon until it is soft and fluffy.
In another small bowl, beat the eggs and egg yolks with a whisk until they are well blended, then stir in 1/2 cup grated cheese. Set both bowls aside.
Heat a large ovenproof serving bowl or casserole in a 200-degree F oven. At the same time bring 6-8 quarts water and salt to a boil in a large pot. Drop the spaghetti into the boiling water and stir with a wooden spoon to be sure the strands don’t stick to one another. Cook stirring occasionally, about 7-12 minutes.
Meanwhile, fry bacon in a large skillet over moderate heat until crisp. Pour off about half the bacon fat and stir in red pepper and cream to bacon. Bring the cream to a simmer and keep it warm until the spaghetti is done.
When the spaghetti is cooked, drain it thoroughly in a large colander.
Transfer the spaghetti to the heated serving bowl and stir in the creamed butter, tossing and turning the spaghetti with tongs to coat every strand. The stir in the hot bacon and cream mixture and finally the beaten eggs and cheese, mixing everything together thoroughly. The heat of the pasta and other ingredients should cook the raw egg on contact. Taste and season with garlic salt and a few grindings of pepper.
Serve the carbonara at once with remaining 1/2 cup grated cheese at the table.