Pasta a la carbonara with sausages
4 servings
30 minutes
Sausage a la carbonara pasta is an unusual interpretation of the classic Italian dish. Traditional carbonara hails from Rome and is made with guanciale, eggs, cheese, and black pepper; however, this version uses sausages, making the dish more accessible and easier to prepare. The flavor of this pasta is rich and creamy thanks to the yolks and hard cheese, while the sausages add a slight spiciness. It’s perfect for a quick dinner when you crave Italian cuisine but without complicated ingredients. Farfalle hold the sauce well, making each bite juicy and aromatic. The dish can be complemented with fresh herbs or a bit of garlic for added depth of flavor.
1
Bring the salted water to a boil.
- Salt: to taste
2
Cook the pasta until al dente. Save a cup of the pasta broth, it may be needed, and drain the rest.
- Farfalle pasta (butterflies): 200 g
3
Cut the sausages into rings.
- Sausages: 4 pieces
4
Grate the cheese on a fine grater.
- Hard cheese: 100 g
5
While the pasta is cooking, heat vegetable oil in a pan.
- Vegetable oil: 20 ml
6
Fry the sausages and remove from heat.
- Sausages: 4 pieces
7
In a small bowl, whisk the yolks with grated cheese until smooth.
- Egg yolk: 5 piece
- Hard cheese: 100 g
8
Mix the cooked pasta with the cheese mixture until the yolks thicken.
- Farfalle pasta (butterflies): 200 g
- Hard cheese: 100 g
9
Add the sausages and stir again. If the sauce is too thick, add a bit more pasta broth.
- Sausages: 4 pieces
- Farfalle pasta (butterflies): 200 g
- Hard cheese: 100 g
- Egg yolk: 5 piece
- Salt: to taste
- Ground black pepper: to taste
10
Season with salt and pepper to taste, serve.
- Salt: to taste
- Ground black pepper: to taste