Pasta Carbonara With Spicy Sausage
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
8 ounces pappardelle or fettuccine
* 1 1/2 cups frozen peas
* 1 tablespoon olive oil
* 4 Italian sausage links (about 1 pound)
* 2 large egg yolks
* 1/2 cup half-and-half
* 1/2 cup grated Parmesan (2 ounces), plus more for serving
* kosher salt and black pepper
Recipe
1. Cook the pasta according to the package directions, adding
the peas during the last minute of cooking. Reserve � cup of the
cooking water, drain the pasta and peas, and return them to the
pot.
2. Meanwhile, heat the oil in a large skillet over medium-high
heat. Cook the sausages, turning occasionally, until cooked
through, 8 to 10 minutes.
3. In a medium bowl, whisk together the egg yolks,
half-and-half, Parmesan, � teaspoon salt, and � 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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