Crispy Bacon Sausage Carbonara Food

ITALIAN CARBONARA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

SAUSAGE CARBONARA PASTA

Steps:

• Remove the sausages from the skins. Using wet hands, roll the sausage into small balls about the size of marbles. Set aside.
• Heat the olive oil in a large pan over medium heat. Add the sausage balls and cook until they are starting to brown, then add the bacon. Continue to cook until the sausage and bacon are both cooked through.
• While the sausage is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve a mug full of the pasta water before draining.
• Combine the egg yolks, cream, Parmesan, lemon zest and parsley in a bowl and whisk to combine. Immediately after draining the pasta, return it to the same pot and add the egg yolk mixture. Vigorously stir the pasta and the sauce - the heat from the pasta will gently cook the eggs. It should form a silky sauce after stirring for a minute or two. If the sauce becomes too dry or stiff, add a bit of the reserved pasta water to loosen it up.
• Stir the sausage and bacon into the pasta. Season to taste with salt and pepper. Drizzle each serving with olive oil before serving.

CRISPY BACON & SAUSAGE CARBONARA

Steps:

• Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage casings and, with damp or lightly oiled hands, roll into small-ish balls.
• Heat a frying pan and cook the bacon or pancetta until really crispy. Remove and keep warm. Fry the sausageballs until golden and cooked through, remove and keep warm (a low oven is good for this). Cook the onion in the fat from the bacon and sausageballs (tip some out if you need to) until soft.
• In a small bowl, mix the egg yolks, cream, most of the Parmesan and most of the parsley with lots of black pepper and a pinch of salt. Drain the pasta, reserving a ladle of water. Tip the pasta back into the pan, off the heat, and add the egg mix, onions and sausageballs. Mix well, adding some pasta water until you have a sauce that coats the pasta. Tip into bowls, scatter over the remaining parsley and Parmesan, and top with the bacon.

PASTA CARBONARA WITH SAUSAGE, BACON AND PROSCIUTTO RECIPE - (4/5)

Steps:

• In large skillet, cook bacon until crisp, Drain. Remove Italian Sausage from casings and cook over medium heat breaking up into smaller crumble pieces, drain and set aside. Cook onions in butter until translucent adding garlic towards the end and cook to just golden. Add crumbled bacon, sausage, chopped prosciutto, italian seasoning, salt and pepper. Remove from heat. Prepare linguini /spaghetti according to pkg directions; drain. In same pan over low heat, combine hot pasta with meat mixture, heavy cream and parmesan cheese; continue to toss gently until desired temperature and remove from heat. Add beaten eggs tossing lightly to coat all pasta. Serve immediately adding fresh parmesan cheese.

SAUSAGE CARBONARA

Steps:

• Using a sharp knife, slit sausage casing and remove meat.
• With wet hands, form meat into 3/4-inch meatballs.
• In large nonstick skillet, heat oil over medium-high heat.
• Saute meatballs until golden brown, about 4 minutes.
• Add pancetta, salt, pepper and cook 3-4 minutes longer.
• Meanwhile, cook pasta according to package directions.
• In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest.
• Drain pasta, reserving 1/2 cup cooking water.
• Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs.
• Note: The sauce should be smooth and silky.
• If pasta becomes a bit sticky, add some of the reserved pasta cooking water.
• Sprinkle with the remaining 1/2 cup cheese.