Goa x Italy
Goan sausage carbonara
Rome's egg and cheese trick meets Goa's vinegary chorizo. Everybody wins, especially you.
25 minTime
33 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original654kcalsame
33 gproteinsame
3 gfibresame
25minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the spaghetti in salted water at a rolling boil, 1 minute under packet time. Save 1 cup of pasta water.
- 2Crumble the sausage into a cold wide pan, then cook on medium low heat for 8 minutes, stirring, until the fat runs red and the bits crisp. Turn off the heat.
- 3Whisk the yolks, whole egg, both cheeses and pepper in a bowl into a thick paste.
- 4Add the pasta and 1/2 cup pasta water to the sausage pan and toss on low heat for 1 minute. Take the pan off the heat and wait 1 minute.
- 5Pour in the egg mixture and toss constantly for 2 minutes, adding splashes of pasta water, until thick and creamy and the eggs have thickened.
Serve it like this
Twirl a tall nest into a warm bowl, scatter the crisp sausage crumbs over and crack on pepper. Dot a few drops of the red sausage oil around the rim.
