Salsiccia carbonara – Creamy spaghetti with spicy salsiccia.
Salsiccia carbonara is a really delicious take on the classic Italian carbonara. Here I have swapped the guanciale or pancetta for salsiccia (fresh Italian pork sausage) – which gives the dish an extra layer of spice and aromatic depth that tastes absolutely wonderful.
The salsiccia is fried until golden and lightly crisp, so it releases plenty of flavour into the pan. Otherwise, the dish is built very much like a classic carbonara. I use whole eggs and a good Parmesan – and in this version I leave out the pecorino, as the salsiccia already brings plenty of seasoning. A good Parmesan is essential for getting the right creamy base and flavour in the sauce.
I prefer to use whole eggs rather than just the yolks. The dish is rich enough as it is, and with whole eggs it gets – without exactly becoming light – a more balanced, less heavy texture. That is not to say you can eat 2 portions – because you can’t;-)
The dish can be ready in around 20 minutes. The pasta cooks while the salsiccia fries. The eggs are whisked together with Parmesan and a little pasta water, and when the pasta and pasta water are tossed into the pan with the meat, I turn the heat off completely before adding the egg mixture. This is important, so it doesn’t set into scrambled eggs. You can give it very gentle heat at the end if needed, but the consistency is usually adjusted with extra pasta water.
A carbonara must never be dry – it should be silky and creamy, with so much of that luscious egg and Parmesan sauce that you could almost spoon it straight off the top.
I add a few fresh chives at the end for a touch of freshness – but they can easily be left out if you want it completely classic.
A wonderful pasta dish that combines the best of the classic carbonara with spicy Italian salsiccia. Simple, intense and completely irresistible.
Salsiccia carbonara
Ingredients
- 400 g pasta
- 300 g salsiccia
- 5 whole eggs
- 150 g Parmesan, finely grated
- 2 tbsp chives, finely chopped
- Pasta water
- Freshly ground black pepper
- Olive oil
Method
- Put the pasta on in a large pan of well-salted water and cook it al dente according to the packet instructions.
- Meanwhile, heat a frying pan with a splash of olive oil and fry the salsiccia over fairly high heat until golden.If you are using salsiccia sausages, start by splitting the skins and scraping out the meat. Chop it roughly or crumble it between your fingers.
- While that cooks, whisk the eggs and Parmesan together and season generously with freshly ground black pepper.
- When the pasta is al dente, toss it into the pan with the salsiccia. Add a little pasta water too and turn off the heat.
- Also whisk 100 ml of pasta water into the egg and Parmesan mixture – whisk until smooth and free of lumps. (Quantity for 4 people – remember to adjust if you change the number of servings)
- Pour the egg mixture over the pasta and toss well. If needed, turn the heat back on very low and let the dish come together. Adjust the consistency with more pasta water if required. But be careful with the heat.
- Before serving, toss the dish with the chives and season to taste with freshly ground black pepper – salt shouldn’t be necessary.
- Serve immediately.
Nutrition
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