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Browned Italian sausage meat tops a rich sauce of whipping cream simmered with butter, Pecorino Romano cheese and parsley poured over fettuccine pasta. This meaty, spicy twist on a classic pasta cream sauce is a filling and flavourful alternative to 'same old pasta' night!
26 people made this
- 225g fettuccine pasta
- 225g Italian sausage, casings removed
- 110g butter
- 240ml whipping cream
- 50g grated Pecorino Romano cheese
- 3 tablespoons chopped fresh parsley
MethodPrep:10min ›Cook:20min ›Ready in:30min
- In a large pot with boiling salted water cook fettuccine until al dente. Drain.
- In a large frying pan cook sausage until brown. Drain and set aside.
- To make the sauce, melt butter in medium saucepan over low heat. Add double cream and Pecorino Romano cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
- Pour sauce over fettuccine pasta and top with the cooked sausage.
- Serve immediately as sauce will separate upon cooling.
Reviews & ratingsAverage global rating:(27)
Reviews in English (21)
This is excellent, but very rich. I use double the pasta for the same amount of sauce, and usually use thin spaghetti instead of fettuccine. The cheese is Locatelli (not Locatella), which is Pecorino Romano. I have also made it using regular sausage rather than Italian sausage. I should also add that I now make the sauce in the microwave, just keeping an eye on it until it starts to boil. Comes out fine and saves a lot of time.-07 Feb 2006
I only gave this recipe 4 stars after reading the reviews and realizing how rich the sauce would be. After making a few changes, it now rates *5* (according to the family). Instead of 1 cup heavy cream, I used 1/2 cup of 2% milk and 1/2 cup of heavy cream. I also used only 1/4 cup of butter. (I made these changes for 2 reasons, one to reduce calories and the other to lighten the richness of the sauce). This turned out very creamy and light, but not heavy and rich!! No leftovers at my house. Will definately make again-26 Nov 2007
great stuff... I couldn't find that particular cheese so I used a mix of romano, parmesan, and asiago cheeses... the cheese didn't really melt into the sauce but it still worked great for me... wonderful taste... i used cheese tortilini... everyone enjoyed it...-19 Mar 2007
Sausage Carbonara Pasta
I can’t believe it’s the last day of NaBloPoMo, and I’ve actually made it through. 1 post every day – and it’s been a hectic month!! And now, I’m thinking I’m going to take a break, but I still have so much to share!! I thought that I’d be able to clear out all of those photos out of my “to blog” folder, but there are still so many!! And I have a new Cookbook of the Month to announce tomorrow (I’m so excited for December’s book!!) So maybe you won’t be getting a break from me, but at least I won’t feel the pressure of blogging every day anymore!
Today’s recipe is a Cookbook of the Month recipe. I decided that I couldn’t cook from an Italian cookbook and not feature at least 1 pasta recipe, so in a week where we already had pasta several days, my husband agreed to let me make yet another pasta dish. I was actually leaning towards making risotto, but my husband vetoed that and picked out this pasta dish.
I have never made a proper carbonara dish before. I was really excited about this, even though I know how not good it is for me. But everything in moderation, right. This was everything I expected it to be. Rich, creamy, and very flavorful. The store I stopped at didn’t have pancetta, so I substituted thick cut bacon instead. The only other change I made was to use Pecorino Romano instead of Parmesan, because that’s what I had in the fridge. It all came together quite quickly – the most time consuming part is rolling the sausage into little balls. I will definitely make this again!!
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Fettuccine Alfredo Carbonara
During the busy week, many people usually opt for takeout. I get it! It’s quick, delicious, and it’s almost instant. HOWEVER, there are meals that you can cook for your family for a fraction of the cost that you would spend at a restaurant. ALSO, a lot of these meals can be made in under 30 minutes.
I made this delicious pot of fettuccine alfredo carbonara for my family. This whole pot was about 6 to 8 servings, and it cost me under $10 ( which is less than ONE meal at the Olive Garden or Red Lobster… although I love both places)
Here’s the breakdown
Prego’s Savory Bacon Alfredo Sauce on sale for $2.99 ( you can use a different brand of course)
Vegetable oil………… ALREADY HAD IT AT HOME
So not only did I save a lot of money, by making this at home I seriously whipped a new family favorite meal in less than 20 minutes. Give this recipe a try and tell me what you think. XOXO
You should not use pancetta in carbonara pasta. Guanciale is pure magic and if you remove its golden fat, carbonara becomes flat and dull. The reason is the intrinsic quality of the ingredients: guanciale has flavor and fat, pancetta is drier.
Guanciale is an Italian cured meat product made with pork jowl or cheeks. Its name comes from guancia, Italian for cheek, sometimes translated with pork cheek lard or jowl bacon. Salted and peppered, it’s left to mature for 3 months.
Today we propose the traditional Roman recipe of spaghetti carbonara, where the guanciale is the top ingredient. In fact, the taste, the fat, we could say the juice of the seasoning comes from this little jewel of Italian culinary art.
Many people use pancetta in carbonara pasta. Sometimes because it’s easier to find it on the market. But more often they use it because guanciale is a rather fat meat and there is no doubt that it is a hyper caloric ingredient.
Spaghetti carbonara with pancetta is a variation of the traditional recipe.
1 Sauté the sausage until golden brown all over. While this is cooking, bring a pan of salted water to the boil, add the pasta, and cook according to the packet instructions.
2 In a large bowl, whip up the eggs, cream, half the Parmesan, the lemon zest and parsley.
3 When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage and toss everything together. The egg will cook delicately from the heat of the pasta, just enough for it to thicken and not scramble. The sauce should be smooth and silky. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil.
20-Minute Sausage Carbonara
Depending on if you know me IRL, you may or may not find humor in the above statement. As a general rule, nature’s not my thing. Don’t get me wrong, I love hanging at the pool or relaxing on my back deck grilling burgers, BUT camping… not really within my comfort zone.
That said, I love my boys, my boys love camping. Sooooo, I’m lacing up my new hiking boots, strapping on my fancy water filled backpack that let’s me drink through a tube (yep.. as soon as Joe learned I would entertain the idea of sleeping in the great outdoors I quickly became the owner of All. The. Things. – he might be a little excited), mustering up a good attitude and obviously.. LOTS of food.
Sometimes the Simply Sissom’s editorial calendar and whats actually happening in my day-to-day life don’t exactly match up. Today’s recipe is a perfect example. Tonight at our campsite.. we will dine on spicy sausage carbonara. I know, I know.. it’s a far cry from roasting hotdogs and s’mores on sticks (or whatever camping people like to do), BUT the ingredients were purchased, the recipe tested SO… we’re going fancy our first night in the woods and I’m betting nobody complains. Maybe I’ll even get invited back (bringing Mom does have it’s perks)!
This is probably a good spot to mention that Spicy Sausage Carbonara is not actually as fancy as it sounds. In fact, its only 6 ingredients + salt and pepper and comes together in about 20-minutes. As always it has prep ahead options and is relatively make-ahead friendly. AKA… it tastes best fresh, but leftovers are yummy too.
This light sauce is made from a combo of parmesan and raw eggs, which are essentially cooked by tossing with hot pasta. They are not cooked to the point of scrambled though, just enough to thicken the eggs. It’s super important that you remove the pasta from the heat source (be it campfire or stove, lol) before adding the liquid or instead of a velvety sauce, you will end up with noodles and egg chunks.
For the record, I wouldn’t include this recipe in a “Best Recipes for Camping Roundup.” Stick to foil pack fajitas, hotdogs and s’mores. But, if someone asked me for a recipe to include in an article about Quick and Simple Weeknight Meals.. this one would definitely make the cut!
20-Minute Sausage Carbonara VIDEO:
Time Saving Tips and Tricks
Prep: This recipe is already quick to throw together, but there are a few tricks that will make getting dinner on the table go a little bit faster. The sausage can be precooked, BUT you MUST leave it in the original skillet. When you are ready to serve the sausage carbonara, just place the skillet back onto the stove and heat sausage. You can then pick up right where you left off!
You can also cook the noodles a day or 2 ahead. Just make sure to get them nice and hot before adding the egg/parmesan mixture or the sauce won’t thicken.
Make Ahead: Leftovers don’t taste as great as hot of the stove, but I’ve never had complaints from anyone about having carbonara the following day for lunch.
Temper the eggs for the spaghetti carbonara
The only slightly technical part of this recipe is tempering the eggs, which will keep them from scrambling and turning your spaghetti carbonara into a spaghetti omelet. To do this, whisk the egg yolks in a small bowl, and then drizzle in 1/2 cup of the pasta water, whisking quickly all the while.
"This step warms up the eggs (especially if they're cold from the refrigerator), bringing them closer to the temperature of the pasta," explains Shungu.
After fifteen seconds of constant whisking, they're ready to use.
- Pasta –I used spaghetti for that fork twirling goodness, feel free to use any pasta you have on hand.
- Pancetta –Our key pork treat, feel free to substitute bacon if that’s what is on hand.
- Cream –I used half and half but if you’d like to cut back on calories feel free to use a lighter cream or whole milk.
- Eggs –Just the yolks! Save those whites for breakfast tomorrow morning.
- Cheese –You need a sharp hard cheese like Parmesan or Pecorino, today I opted for parm!
- Pepper –Just fresh ground pepper today, no need for salt!
- Basil –Fresh and chopped up fine for some fragrant garnish.
Italian Food Recipes
Fettuccine Carbonara. Whatever You Need, Whatever You Want, Whatever You Desire, We Provide. All you need about pasta carbonara recipe. Learn more about pasta carbonara recipe Heat olive oil in a large heavy saucepan over medium heat.
Serve immediately with some extra parmesan cheese. Pasta Carbonara Classic bacon-and-egg pasta with the yummy addition of peas. When prosciutto, Italian for air-dried rather than smoked ham, isn't available, cook two extra slices of bacon instead. You can cook Fettuccine Carbonara using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of Fettuccine Carbonara
- Prepare 1 box of (12 oz.) fettuccine noodles.
- You need 1 cup of frozen green peas.
- It's 1 jar of Ragu® Cheesy Light Parmesan Alfredo Sauce.
- You need 4 slice of turkey bacon, crisp-cooked and crumbled.
This rich and creamy pasta dish is as good or better than the popular restaurant version. No cream… just eggs, bacon/pancetta, pasta and parmesan cheese. I'm a bit of a pasta nut. And really, what's not to love about a nice, big bowl of carbolicious-ness.
Fettuccine Carbonara step by step
- Cook fettuccine according to package directions, adding peas during last 2 minutes of cooking drain and set aside..
- Heat Light Parmesan Alfredo Sauce in 2-quart saucepan stir in bacon..
- Toss sauce with hot fettuccine and peas. Sprinkle, if desired, with ground black pepper and grated Parmesan cheese..
- Prep time: 10 min Cook Time: 15 min.
Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more. What is the origin of pasta carbonara? Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes. We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe.
Italian sausage fettuccine carbonara recipe - Recipes
My hubby's great grandma came to America from Italy when she was a young woman. Grandma Luisa was a great cook, and so was her daughter, Grandma Laura. One of their amazing recipes was their fettuccine carbonara recipe. It's one of the hub's faves, so it had to be made for Father's Day.
Ingredients:1 pkg Fettuccine pasta, 1/2 lb Italian sweet sausage (remove casing and thoroughly cook loose sausage), 6 slices bacon (cooked, drained and crumbled), 2 large scallions or 1/2 small onion (saute in small amount of olive oil until translucent), 2 eggs, beaten well, 1/2 cup heavy cream, 1/2 cup grated Parmesan cheese, salt and pepper, to taste, red pepper flakes, to taste, snipped parsley (optional)
Directions: Cook fettucini. Drain well and place in warm serving dish large enough for tossing. Add crumbled bacon, sausage, onion, cream, grated cheese, raw eggs and snipped parsley. Toss until fettucini is well coated. Add salt, pepper and red pepper to taste. Serve immediately as pasta becomes gluey rather quickly.