The sauce is made with egg yolks and cream. Like carbonara, this sausage pasta requires the noodles to be tossed in rendered fat before the sauce is poured in.The secret to this dish? Fry the crumbled sausage meat until really browned — the way you would the bacon if you were making classic carbonara. If the sausage meat is superiorly seasoned, oh man, you have a terrifically wonderful pasta dish.
Course Main Course
Keyword Pasta, Sausages
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Connie Veneracion
150gramspastaspaghetti, linguine, fettuccine…
300gramsspicy salty sausages(I really urge you not to use sweet sausages)
¼cupgrated cheeseI used Edam
Cook the pasta in salted boiling water.
If the sausages are linked together, cut them into individual pieces. Slit the casings and press out the meat.
While the pasta cooks, heat a frying pan. When hot, add the sausage meat. If your sausage meat contains a good amount of fat, you won’t need to oil your frying pan. Just let the fat melt and cook the sausage meat in it until really browned and lightly crisp.
Lightly beat together the egg yolks, cream, cheese and parsley.
Reserve a cup of the pasta water. Drain the pasta.
Off the heat, add the pasta to the browned sausage meat. Toss well. Pour in the egg yolk-cream mixture and toss briskly (remember to do this off the fire) to prevent the egg yolks from curdling. You want a smooth sauce, not scrambled eggs. Don’t worry about salmonella in raw eggs — the very hot pasta will cook the egg yolks.
Now, about the sauce. If the sauce seems too thick, add the pasta water, little by little and stirring as you pour, until you get the consistency that you like.
Taste. Season with salt and pepper. Remember that the sausage meat is already highly seasoned and spiced so add salt and pepper little by little, tasting after each addition.