While watching the Chew recently I saw Alton Brown prepare a breakfast dish he called carbonara using breakfast sausage. It brought to mind a recipe that has been in my husband’s family for more then 75 years. Most of us think of carbonara being prepared with pancetta or guinciale. However my mother-in-law made an amazing carbonara using Italian sausage. This recipe came from a cousin who had moved from the hometown of Bari to Rome in Italy. As a young man he had worked in the coal mines of Italy. He told the story that the coal miners made this pasta dish with browned chunks of Italian sausage that represented pieces of coal. It is deliciously simple with only a few ingredients.
8 links of good Italian sausage cut into small chunks
3 tablespoons olive oil
1/2 cup grated pecorino cheese
1/2 cup chopped fresh parsley
1 pound linguine pasta
Salt and pepper
In a large sauté pan heat up the olive oil. Add the chunks of sausage and begin to brown the sausage. Toss pieces until quite brown on all sides.
Into a large pasta bowl break the eggs and beat vigorously with a fork. Add 1/2 the cheese and 1/2 the parsley and a pinch of black pepper. Beat again the set aside.
Bring a large pot of water to a boil and cook pasta according to package directions. Make sure to salt the pasta water well before adding pasta. Drain pasta and toss into bowl with the egg mixture. Mix hot pasta with egg mixture until egg mixture is just cooked. Then toss in browned sausages.
Top with remaining cheese and parsley. Serve immediately with a nice glass of red vino! Serves 6