Thursday, September 29, 2011

Linguine alla Carbonara di Salsiccia

Cooking My Way Through Jamie Oliver's Food Writings

Recipe 4        Linguine alla Carbonara di Salsiccia
                      Sausage Carbonara

This classic carbonara takes on the robust flavors of spicy Italian sausage and pancetta, what more could one ask for?  Jamie describes it as an absolutely delicious breakfast dish of pasta and he is right!  I used hot sausages in my version of this recipe, and blended pecorino with the parmesan, super simple to make, and definitely satisfying.

This recipe calls for both olive oil and extra-virgin olive oil, the difference being that extra-virgin olive oil is cold pressed, therefore offering the best in flavor quality.  While the term olive oil refers to a version of virgin oil, pure olive oil offers better heat tolerance when frying.  Pure olive oil also maintains flavor integrity over high heat, where as the flavor of extra-virgin olive oil tends to break down during cooking.  Grapeseed or vegetable oil will work fine as well.

Ingredients

4 good-quality Italian sausages
olive oil
4 slices of thickly cut pancetta, chopped
sea salt and freshly ground black pepper
4 large egg yolks, preferably organic
1/2 cup heavy cream
3 1/2 oz. freshly grated parmesan 
zest of one lemon
a spring of flat leaf parsley, chopped
extra-virgin olive oil

If using encased sausages, split the casing lengthwise and remove, divide and roll sausage into marble sized meat balls.  (I found, that by refrigerating the meatballs for at least an hour helps them maintain their shape when frying.)  Heat a large frying pan on medium, coating the bottom of the pan with olive oil.  Once heated, gently fry the meatballs on all sides until completely cooked, set aside on a plate lined with paper towel.  Next, add the pancetta and fry until crisp.  Bring a large pot of salted water to boil, add linguine and cook according to the package instructions.

In a bowl, whisk together the egg yolks, half the cheese and heavy cream, season with a small pinch of salt and pepper.  When seasoning, keep in mind that the sausage, pancetta and pasta have already been seasoned with salt.  When the pasta is cooked, set aside one or two ladles of the pasta water, drain and add back into the hot pot, slowly drizzle in the egg mixture and toss with the pasta, adding the meatballs, pancetta and remaining cheese, top with parsley and serve immediately.

This recipe will easily serve four people. 

3 comments:

  1. I love Carbonara! Looks GREAT~:)

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  2. Yummy what a great pasta recipe, this looks fantastic! :)

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  3. The ingredients are simple but this dish is delicious!

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