When I came across this recipe I thought it was very interesting. At first it looked like a carbonara sauce but what were the Italian sausage and tomato sauce doing in there? I do not think that you can go wrong by adding Italian sausage to a pasta dish… It was pretty tasty. The meat sauce by itself (before tossing with the egg yolk and cream mixture) is very tasty and could go by itself. It is alway fun to experiment with dishes; adding things, removing things.
Bolognese Spaghetti alla Carbonara
Prep Time:5 minutes Cook Time:20 minutes Total Time:25 minutes Servings: 2
ingredients
- 2 hot Italian sausage (casing removed)
- 1/4 pound pancetta (chopped)
- 2 cloves garlic (chopped)
- 1 14 ounce can tomato puree
- 1 tablespoon parsley (chopped)
- salt and pepper to taste
- 1 tablespoon parsley (chopped)
- 2 egg yolks
- 2 tablespoons heavy cream
- 2 ounces servings of spaghetti (cooked) (gluten free for gluten free)
- 1 tablespoon parmigiano reggiano (optional)
directions
- Brown the sausage and pancetta in a pan.
- Add the garlic and saute until fragrant.
- Add the tomato sauce, parsley, salt and pepper to taste.
- Cover and simmer for about 20 minutes.
- Turn off the heat and mix in the parsley.
- Mix the egg yolk and cream in a warm bowl.
- Add the cooked spaghetti and one serving of the meat sauce to the bowl and toss.
Take a look at the Presto Pasta Nights roundup at Once Upon a Feast.
katiez says
July 3, 2007 at 8:17 amIt’s kind of the love child of Carbonara and Bolognese… I like it! I’m bookmarking it!
Peter M says
July 3, 2007 at 1:33 pmGood show Kevin…I’m coming over with the wine!
Ruth Daniels says
July 6, 2007 at 11:46 amKevin, it does look like an awesome marriage of two great dishes. Thanks for experimenting and for sharing with Presto Pasta Nights.
sher says
July 6, 2007 at 6:02 pmOh boy! Kevin! You cook wonderful food!
Anonymous says
October 10, 2008 at 5:07 pmyou know, this is a blasphemy for any italian?!
1. bolognese sauce, (called ragù) NEVER goes with spaghetti, which are from Naples, but with tagliatelle (different shape, different ingredients).
2. Carbonara is ok with spaghetti BUT is only with Parmesan cheese mixed with eggs + roasted bacon with onion + (eventually some cream) + nutmeg (these are just ingredients,of course there are many secrets to do it, and they should remain SECRET!HAHAH!)
3. your recepit looks rather than a strange version of Amatriciana (the only one where you mix bacon and tomato), but that’s smth different!
Anyway, it’s worth trying your recepit. It’s completely unorthodox but, who knows, maybe is even tasty. ;P
Zio says
December 4, 2018 at 10:35 am“Carbonara is ok with spaghetti BUT is only with Parmesan cheese mixed with eggs + roasted bacon with onion + (eventually some cream) + nutmeg ”
oh my god… cream in carbonara is an horrible abomination… and jesus… ONION? wtf?
– Spaghetti
– Pecorino Cheese
– Guanciale (bacon is ok only if you are outside Italy)
– Egg (mostly yolk)
– Black Pepper
stop… nothing more or less
MorenaTejana says
November 18, 2008 at 3:36 amAuthentic or not, this dish was UNBELIEVABLE! I absolutely loved it! I almost loved it more than the regular, authentic Carbonara I had in Italy. Wow! Thank you!
Anonymous says
January 22, 2012 at 5:53 amHey how many people does this recipe serve??
Kevin says
January 22, 2012 at 2:56 pmAnonymous: This makes 2 servings.