Sausage Carbonara Recipe
Mild Italian sausage, pancetta, fennel, & Grana Padano tossed with Campanelle & egg cream sauce. Topped with crispy pancetta & a sunny-side up egg
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Ingredients
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Pasta
Meats
Vegetables
Dairy
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the Campanelle pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta water.
Meat Preparation
- 2
Cook Sausage and Pancetta
In a large skillet over medium heat, add the mild Italian sausage and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Add pancetta and cook until crispy, about 4-5 minutes more.
Vegetable Preparation
- 3
Prepare the Fennel
While the meat is cooking, remove the fronds from the fennel bulb and thinly slice the bulb. Add the fennel to the skillet with the sausage and pancetta, cooking until softened, about 3-4 minutes.
Sauce Preparation
- 4
Make the Cream Sauce
In a bowl, whisk together the eggs, heavy cream, and grated Grana Padano cheese until smooth. Season with salt and black pepper.
Combining Ingredients
- 5
Final Touches
- 6
Prepare the Egg
In a separate non-stick skillet, cook the egg sunny-side up until the whites are set but yolk is runny, about 3-4 minutes.
- 7
Serve
Plate the pasta, topping each serving with crispy pancetta, a sprinkle of fresh parsley, and the sunny-side up egg. Enjoy!
