Fettuccine alla Carbonara di Salsiccia
A simple dish that I love but have never made at home. It was super fun and easy, something that without taking photos and taking notes shouldn’t require more than 20 minutes to whip out! This is kind of a rich dish, proceed with caution! the basic carbonara contains about 4-5 different sources of fat: cheese, cream (not a traditional ingredient), olive oil (optional), guanciale and of course the egg yolk’s fat on top of that, in today’s slight variant of this dish, sausage as well, so really 6! The good news is, this can only lead us to deep rich flavors and ultra yumminess if handled correctly, and by this I mean, not burning the ingredients or dropping the pan on the floor, because it’s hard to mess this up otherwise. I adapted and tweaked a recipe from Jamie Oliver’s. One thing that can get a little tricky is getting the egg yolks not to scramble. Once the pasta comes out of the boiling water, allow to cool a bit (about 30 secs) before adding the yolks, and mix well with a pair of tongs, making sure to coat all of the pasta, the yolks will thicken up and become velvety and creamy, adding a little of the pasta water helps too. Might take some practice getting the desired texture right, but it isn’t that difficult. Continue reading →
Tags: cocina italiana, cooking with bacon, DIY bacon, fettuccine, fettuccine alla carbonara, great pasta dish, guanciale, italian cooking, italian cuisine, italian sausage, pork italian sausage, pork sausage, salsiccia
