Bacon and Sausage Carbonara
Cook Time
20
mins
Calories
781
Serving Size
4
Carbs
25.9
Fat
27.6
Protein
36.1
description
Make it TOMORROW too :)
ingredients
- 5 Tablespoons of soft butter
- 2 whole eggs
- 2 egg yolks
- 1 1/2 cup of heavy cream
- 1 1/2 pound of spaghetti - cooked
- 1 lb of sliced smoked sausage
- 1/2 pound of bacon - after cooked cut into pieces
- 1- 2 teaspoon of minced garlic *depending on taste
- 1 cup of grated Parmesan Cheese
- 1 extra cup of Italian blend cheeses* (can be the mixed bag style in stores)
directions
- In a small bowl, cream the soft butter by beating it against the side of the bowl with a wooden spoon until it is soft and fluffy.
- In another small bowl, beat the eggs and egg yolks with a whisk until they are well blended, then stir in 1/2 cup grated cheese. Set both bowls aside.
- Heat a large ovenproof serving bowl or casserole in a 200 degree oven. At the same time bring 6-8 quarts water and salt to a boil in a large pot. Drop the spaghetti into the boiling water and stir iwith a wooden spoon to be sure the strands don't stick to one another. Cook stirring occasionally, about 7-12 minutes.
- Meanwhile, fry bacon in a large skillet over moderate heat until crisp. Pour off about half the bacon fat and stir in red pepper and sausage to the bacon.
- Next add the cream, Bring the cream to a simmer and keep it warm until the spaghetti is done cooking.
- When the spaghetti is cooked, drain it thoroughly in a large colander. Transfer the spaghetti to the heated serving bowl and stir in the creamed butter, tossing and turning the spaghetti with tongs to coat every strand.
- Then stir in the hot bacon, sausage, and cream mixture.
- Finally stir in the beaten eggs and cheese, mixing everything together thoroughly. The heat of the pasta and other ingredients should cook the raw egg on contact.
- Taste and season with garlic salt and a few grindings of pepper.
- Serve the carbonara at once with remaining 1/2 cup grated cheese at the table.