Salsiccia Carbonara All`italiamann
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 sausages, salsiccia in sharp intestine (80-100g per piece)
- 100 g parmesan, rated
- 150 ml cream
- 0.5 ½ bunch parsley, finely chopped
- some salt and pepper
- 5 egg yolks
- 100 g ham (pancetta) cut into small cubes
- some olive oil
- 500 g spahetti
Print Recipe
Pin Recipe Instructions
- Remove the salsiccia from the intestines and make hazelnut-sized balls with the roast. Now fry in a little olive oil. Just before the end, add the pancetta and fry it.
- While the meatballs are frying, add water for the spaghetti and cook them according to the instructions on the packet.
- Separate the eggs and whisk with the other spices, the cream and half of the Parmesan and set aside.
- When the spaghetti is ready, strain it and put it back in the pot. Mix in egg mixture and salsiccia pure and well.
- Due to the heat of the noodles, the eggs make a wonderful creamy sauce.
- Serve immediately and sprinkle some parmesan on top.
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