This is a print preview of "Pasta Sausage al Limoncello CARBONARA" recipe.

Pasta Sausage al Limoncello CARBONARA Recipe
by Foodessa

Pasta Sausage al Limoncello CARBONARA

An addictively popular pasta CARBONARA meets with extended pairings. A shot of my homemade LIMONCELLO was also added for an especially unique dish.

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Rating: 4.8/5
Avg. 4.8/5 2 votes
Prep time: Italy Italian
Cook time: Servings: 4


  • . >(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)


  1. . 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.
  2. . Meanwhile, prepare a large pot of salted water on HIGH heat in order to soon cook the pasta.
  3. . 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.
  4. . Once the onion-mushroom mix is browned, take most of it out of the pan and into a separate bowl. Set aside.
  5. . Add the sausages and slowly break up the meat as it's cooking.
  6. . Now, is the time to start the cooking of the pasta until it reaches the 'al dente' stage.
  7. . 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.
  8. . Add the salt, dried herbs and finally the cream. Cook until a light rising boil surfaces and then lower the heat to MEDIUM.
  9. . Strain the pasta and remember to reserve 3/4 cup (175ml) of cooking water to lengthen the sauce.
  10. . Add the pasta to the mix and toss thoroughly while adding the reserved pasta water.
  11. . 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.
  12. . Serve hot with reserved grated cheese with a sprinkle of (optional) lemon zest and/or a touch of fresh parsley. Buon appetito.
  13. . Claudia's flavourful wishes