We ate at an Italian restaurant here and my son had this spaghetti dish that was wonderful. I would like to make this for him, but cannot find a recipe. I asked and the restuarant said it is family recipe and would not give it out.
It did not have your typical tomato sauce for spaghetti.
It had oil, garlic, italian sausage, mushrooms, and other spices. It did have egg in it according to the menu, but you couldn’t tell at all. It did not have any egg flavor whatsoever.
I tried a carbonara recipe on allrecipes.com which I thought was similiar, but it was no where near the same. So I don’t think this was a carbonara.
Just wondering if anyone happen to ever hear of this and knows how to make it. Thanks for your help!!
a cabingirl - said
January 9 2011 @ 08:24
Try Jamie Oliver’s recipe for Sausage Carbonara:
Sausage Carbonara
from Jamie’s Italy
4 good-quality Italian Sausages
olive oil
4 slices of thickly cut pancetta, chopped
sea salt and freshly ground black pepper
1 lb. dried linguine
4 large egg yolks
1/2 cup heavy cream
3 1/2 oz. freshly grated Parmesan cheese
zest of 1 lemon
a sprig of fresh flat-leaf parsley, chopped
extra virgin olive oil
With a sharp knife, slit the sausage skins lengthwise and pop the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place to one side.
Heat a large frying pan and add a good splash of olive oil. Gently fry the meatballs until golden brown, then add pancetta and continue cooking for a couple of minutes, until golden. Meanwhile, bring a pot of salted water to a boil, add the pasta and cook according to the package.
In a large bowl, whip yolks, cream, half of the Parmesan, lemon zest and parsley. When the pasta is cooked, drain it, reserving a little of the pasta water. Immediately toss the pasta and the egg mixture in the pasta pot. Add the hot sausage and toss everything together. The egg will cook delicately from the heat of the pasta, just enough for it to thicken and not scramble. The sauce should be smooth and silky. if the pasta becomes a little sticky add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil, and serve. Eat immediately!
libbyami - said
January 9 2011 @ 08:24
It does sound like a carbonara to me. I’m going to star this, so hopefully, my friend Christopher will help too
Daniel P - said
January 9 2011 @ 08:24
ITALIAN DINNER
1 (32 oz.) jar spaghetti sauce
1 (4 oz.) pkg. pepperoni slices
1 (4 oz.) can mushrooms, chopped
1/2 c. sliced black olives
1 med. onion, chopped
1/2 c. green pepper, chopped
8 oz. Mozzarella cheese, grated
1 lg. pkg. shell macaroni
Combine spaghetti sauce, pepperoni, mushrooms, olives, onion and pepper in crock pot. Cook on high until onion and peppers are done. Add cooked macaroni and 1/2 of cheese about 10 minutes before serving. Top with remaining cheese.
For busy days: Combine first 6 ingredients and 1/2 cheese in crock pot on low in morning. Add cooked macaroni, top with cheese just before serving for supper.