Penne alla Sausage Carbonara

The history of Spaghetti alla Carbonara is well..undecided. There are several theories as to the origins of the pasta dish. Here are a few:

1.) The name supposedly comes from a dish made in the Appenine mountains of the Abruzzo. The story is that woodcutters who made charcoal for fuel would cook the dish over a hardwood charcoal fire. They preferred to use penne rather than spaghetti because it is easier to toss with the eggs and cheese.

2.) The meaning of alla carbonara is “coal worker’s style”. The recipe was eaten by coal workers. Or could also be because the abundant use of coarsely ground black pepper used in the recipe resembles coal flakes.

3.) Food shortages after the liberation of Rome in 1944 were so severe that Allied troops had to distribute military rations. The rations consisted of powdered egg and bacon. Which the Romans used with water to season the easily stored dried pasta.

I honestly like the story of number 1, however I think the most plausible answer is number 3.

Ok, enough history for today!

Misenplace time!

Today were gonna wash, and finely chop one bunch of flat leaf parsley.

Take a serrated knife and slice the sausages length-wise and remove the casings.

Also, we need to set a big pot of salted water to boil while we continue our recipe.

Saute whatever Sausage you choose for this recipe in 2 tablespoons of butter until browned. (I choose a mixture of sweet and hot Italian sausage.)

Next in a large bowl, add 1 cup of cream, 5 eggs yolks, 1/2 cup grated Parmesan cheese, black pepper, parsley and mix till combined.

Drain the pasta, making sure to reserve 1 cup of the water you cooked the pasta in. Just incase you reduce the sauce too much, you can add the water to thin it out.

Now add the cooked pasta to the browned sausage. Without wasting any time or letting the pasta cool off. Remove the pan from the burner and add the cream mixture. The residual heat should be enough to warm the sauce up. Now put the pan back on the burner.

If the sauce isn’t thick enough for you, cook for about 2-3 minutes. but be careful, the sauce thickens very quickly.

Top with more parsley, freshly cracked black pepper and serve hot.

  • All credit from this recipe goes to Homecookingrocks.com. It’s her creation.
  • I chose to use Parmesan cheese instead of block-types of cheese. It just feels like a better choice.
  • I think this would be much better using Penne (like the coal miner’s used) but I’m extremely biased towards Penne sooooo hah.
  • The sauce really does cook fast, I left the burner on, and before i noticed it, the sauce was just about gone. Good thing I had that cup of pasta water. it worked great for saving the sauce.
  • I know, you must think I’m insane for using black pepper in a cream sauce (and on the “feature picture”) but I cannot help myself. Freshly cracked black pepper makes a huge difference.
  • I used light cream, but heavy cream and half & half would work just as well.
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