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MailTribune.com
  • Monday Night Carbonara

    ready in: 30 minutes
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  • Salt, as needed
    1 pound spaghetti
    4 fresh eggs
    1 cup freshly grated Parmesan cheese
    2 Italian pork sausages, about 8 ounces
    1 pound asparagus, trimmed and cut into 1- or 2-inch lengths
    Freshly ground pepper, to taste
    Bring a large pot of well-salted water to boil. Add the spaghetti and stir. Cook at a rapid boil until al dente.
    Meanwhile, break the eggs into a large bowl and add the Parmesan. Whisk to combine well. Set aside.
    In a skillet, cook the sausages until browned on all sides and cooked through, for about 10 minutes. Transfer sausages to a cutting board and chop coarsely. (Or remove sausages from their casings; cook until browned and cooked through, breaking them up with a spatula as they cook.)
    Heat the asparagus to a simmer in a saucepan with 1/4 teaspoon salt and enough water just to cover; simmer for 5 minutes and drain.
    Drain spaghetti well and add to bowl with egg mixture. Toss to coat all strands; add cooked sausage and asparagus. Season generously with the pepper. Toss to combine and serve, passing more grated Parmesan at the table.
    Makes 4 servings.
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