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An addictively popular pasta CARBONARA meets with extended pairings. A shot of my homemade LIMONCELLO was also added for an especially unique dish.
For a dedicated post...please refer to:
http://www.foodessa.com/2011/06/pasta-sausage-limoncello-carbonara.html
Ingredients
- . >(American / Metric measures)<
- . 3 Tbsps. (45ml) e.v.Olive oil
- . 4 Tbsps. (60ml) unsalted butter
- . 1 large, sweet onion, thinly sliced
- . 1 big garlic clove, minced
- . 12 small (~350g) crimini mushrooms, sliced
- . 2 large, mild Italian sausages, uncased
- . 1/4 cup (60ml) Limoncello liquor
- . 1/2 tsp. (2.5ml) sea salt
- . dried Herbs: 1/2 tsp. (2.5ml) each: marjoram, basil
- . 1/2 cup (125ml) cooking 15% cream - (or evaporated milk)
- . 2 xLarge eggs, beaten
- . 1 cup (80g) Parmigiano Reggiano, grated, packed (reserve some for garnish)
- . 1 lemon, finely zested (optional garnish)
- . 1 lb. (450g) Linguini pasta
- . 1 tsp. (5ml) sea salt (for pasta water)
Directions
- . In a large, deep pan, add the oil and butter to be slightly heated on MEDIUM-HIGH. Add the sliced onion and caramelize before adding the chopped garlic and shortly after, the mushrooms. Cook them well until lightly browned.
- . Meanwhile, prepare a large pot of salted water on HIGH heat in order to soon cook the pasta.
- . Also, during this time, prepare a medium bowl with whisked eggs, and most of the grated cheese. Some of the reserved cheese will be used for the garnish.
- . Once the onion-mushroom mix is browned, take most of it out of the pan and into a separate bowl. Set aside.
- . Add the sausages and slowly break up the meat as it's cooking.
- . Now, is the time to start the cooking of the pasta until it reaches the 'al dente' stage.
- . Once the sausage seems cooked, add back the onion-mushroom mix into the pan. Wait a few minutes, add the liquor and give it a stir as it deglazes the pan.
- . Add the salt, dried herbs and finally the cream. Cook until a light rising boil surfaces and then lower the heat to MEDIUM.
- . Strain the pasta and remember to reserve 3/4 cup (175ml) of cooking water to lengthen the sauce.
- . Add the pasta to the mix and toss thoroughly while adding the reserved pasta water.
- . Turn the heat off and immediately pour the egg-cheese mix over the pasta and mix quickly. Cover the pan for 2 minutes so that the flavours can properly blend together.
- . Serve hot with reserved grated cheese with a sprinkle of (optional) lemon zest and/or a touch of fresh parsley. Buon appetito.
- . Claudia's flavourful wishes at...FOODESSA.com
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