Pasta Carbonara with Italian Sausage

Pasta Carbonara with Italian Sausage

by | Dinner, Pasta

Luxuriously Pasta Carbonara

 

Pasta Carbonara was something I always ordered out at an Italian restaurant. It seemed so complicated — a dish I couldn’t possibly make myself at home — silly me. Of course, I could make Pasta Carbonara! I make bread and pastries. Those are tricky to prepare well.

Confidence with Cream

 

I had nothing to fret about regarding this recipe. Anyone can do it. It is just cream, egg yolks, Parmesan cheese, and pasta water.

Why was I so afraid? No clue. It does take practice to get the consistency right. It is simple. And quick.

Sausage or Bacon

 

You can make this recipe the more traditional way with bacon. Or you can make it with sausage. Depending on how I feel, I use spicy or mild sausage. That goes for how I prepare the sausage. Sometimes I take the sausage out of the casings frying it up that way or cook them whole then slicing them placing them on top of the pasta.

It is worth trying to find pappardelle. I prefer how the sauce takes to it.

So you can now skip the restaurant and make Pasta Carbonara at home.

Need more pasta recipes? Visit the pasta section of Well Worn Apron.

 

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Pasta Carbonara with Italian Sausage

Ingredients

  • 8 ounces pappardelle or fettuccine
  • 1 cups frozen peas
  • 1 Tablespoon olive oil
  • 4 Italian sausage links - spicy or mild (about 1 pound)
  • 2 large egg yolks
  • 1/2 cup half-and-half or whipping cream
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving
  • Kosher salt and black pepper

Preparation

  • Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water, drain the pasta and peas, and return them to the pot.
  • Heat the oil in a large skillet over medium-high heat. Cook the sausages, turning occasionally, until cooked through about 10-15 minutes.
  • In a mid-sized bowl, whisk together the egg yolks, half-and-half or cream, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Add the egg mixture and reserved cooking water to the pasta and peas in the pot.
  • Cook over low heat, tossing gently, until the sauce is slightly thickened and coats the pasta. Serve with the sausage and additional cheese.
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Food Snobs can use Slow Cookers.

Food Snobs can use Slow Cookers.

by | Indian, Lifestyle, Slow Cooker

Foodie can use slow cookers

Up until a couple of years ago, my nose up to a slow cooker. I didn’t grown up with slow cookers in the kitchen. (They are very American and my Mom wasn’t American.) I had some misconceptions about slow cookers that they were just for football parties or just for chili or cheese dip. An the food produced was slop, unattractive to the eye. I admit I can be a food snob.

Slow Cooker Convert

That changed when I came across some slow cooker recipes in Real Simple magazine. They looked good. And seemed easy. I didn’t even own a slow cooker. Thanks to a friend who had an extra one she didn’t have a use for, I got started.
I’m glad I gave the humble slow cooker a chance and overcame my prejudice. I’m hooked now. It is a time saver allowing me to throw everything into the slow cooker and just go. Due to where we live, we spent a lot of time on the road and add me traveling for work, the slow cooker has been very helpful in providing a good, solid meal instead of fast foodish options for dinner.During the winter I try to use my slow cooker at least once a month.  I’ll be honest I’m lazy when it comes to slow cooker recipes. All of the recipes I use are chop and dump. I like that I can get the meat already cubed. I don’t braise or soften anything. The only other step is if I need to add veg near the end of cooking or prepare rice/noodles separately. If I wanted to do that I’d just “cook.” Is that the point of slow cooking?

Favorite Meat Slow Cooker Recipes

 

One of my favorites, Sweet and Spicy Asian Pork Shoulder with rice.

While this isn’t anything like authentic Indian Chicken Tikka Masala, this recipe of Chicken Tikka Masala is tasty.

I’m off to the grocery store to buy ingredients for Creamy Chicken and Mushroom Potpie for Saturday’s dinner.

So break out that slow cooker you got for your wedding … yes that one that’s still in the box in your basement… And try something other than chili.

And by the way, I’m always looking for new slow cooker recipes that fit with the lazy slow cooker mentality. 

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