Spaghetti Carbonara with Spicy Italian Sausage and Rocket!
A traditional Carbonara Pasta with some non traditional additions!
Servings 4 servings
Ingredients
- 4 Italian sausage cooked and sliced I use spicy but you can also use medium or mild
- 16 ounces spaghetti prepared to package instructions
- 2 T Extra Virgin Olive Oil
- 3 cloves garlic finely minced
- 5 egg yolks
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan
- Black pepper and sea salt to taste
- Zest of one medium lemon
- ½ cup pasta water reserved for thinning sauce you may need a little, or none
- Large handful 'rocket' also known as arugula
Instructions
Pasta directions.
- Place a large stock pot of water to boil.
- Place sausage in pan on medium/high heat. Cook for several minutes turning so all four sides are browned. After all sides are browned, place lid on pan and cook five more minutes or until cooked thru (about 15 minutes total) Remove sausage from pan and slice. (Sometimes for more flavor I sauté the garlic in the sausage pan for a minute or two after removing sausage. Optional, but it sure adds flavor!)
- While sausage is cooking, prepare sauce and cook pasta to package instructions.
Sauce prep:
- Place egg yolks, cream, lemon zest, garlic and cheese in a large bowl and whisk. When pasta is al dente, reserve 1/2 cup pasta water in a small cup and strain pasta in colander (do not rinse). Place pasta in the bowl with cream/egg mixture. Toss well. If sauce is too thick add a little pasta water to thin. (You may need a little, you may need a lot, you may need none at all) Salt and pepper to taste. Add sausage and rocket (arugula) and toss. Serve immediately.