Spaghetti Carbonara With Italian Sausage And Proscuitto Recipes

SPAGHETTI WITH SAUSAGE ALLA CARBONARA

Steps:

• Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
• Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
• Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.

PASTA CARBONARA WITH SAUSAGE, BACON AND PROSCIUTTO RECIPE - (4/5)

Steps:

• In large skillet, cook bacon until crisp, Drain. Remove Italian Sausage from casings and cook over medium heat breaking up into smaller crumble pieces, drain and set aside. Cook onions in butter until translucent adding garlic towards the end and cook to just golden. Add crumbled bacon, sausage, chopped prosciutto, italian seasoning, salt and pepper. Remove from heat. Prepare linguini /spaghetti according to pkg directions; drain. In same pan over low heat, combine hot pasta with meat mixture, heavy cream and parmesan cheese; continue to toss gently until desired temperature and remove from heat. Add beaten eggs tossing lightly to coat all pasta. Serve immediately adding fresh parmesan cheese.

SPAGHETTI CARBONARA WITH ITALIAN SAUSAGE AND PROSCUITTO

Steps:

• Remove casings from sausages and crumble meat. Finely chop prosciutto. In a wide frying pan over medium-low heat, melt half the butter. Add sausage and half the prosciutto to pan and cook, stirring until sausage is lightly browned and prosciutto is curled (about 10 minutes). Stir in remaining ingredients. If you wish to complete the preparation at the table, have ready in separate containers the remaining butter, the parsley, eggs, the 1/2 cup Parmesan cheese and the pepper. Cook spaghetti in a large kettle of boiling salted water according to package directions until al dente. Drain well and add to hot meat mixture. At the table (if you wish), add butter and parsley to spaghetti mixture. Mix quickly to blend. At once, pour in eggs and quickly lift and mix spaghetti to coat well with egg. Sprinkle in the 1/2 cup cheese and a dash of pepper; mix again. Serve with additional Parmesan cheese. Ground Beef Carbonara Sauce: Follow directions for Carbonara Sauce, but omit sausage and Prosciutto. Instead brown 1/2 to 3/4 pound ground lean beef (crumbled) with 1/4 teaspoon fennel seeds (coarsely crushed), 1 small onion (finely chopped) and 1 clove garlic (minced or pressed). Continue to cook until onion is soft. Beat eggs with 1/4 teaspoon salt.

SPAGHETTI ALLA CARBONARA: THE TRADITIONAL ITALIAN RECIPE

Steps:

• Heat olive oil in a large skillet over medium heat; add guanciale (see Cook's Note). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Remove from heat and drain on paper towels.
• Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain and return to the pot. Let cool, stirring occasionally, about 5 minutes.
• Whisk eggs, half of the Pecorino Romano cheese, and some black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta, stirring quickly, until creamy and slightly cooled. Stir in guanciale. Top with remaining Pecorino Romano cheese and more black pepper.