This dish is patterned from and inspired by Jamie Oliver’s Linguine Alla Carbonara Di Salsiccia. As much as I wanted to stick to the recipe strictly, I was constrained to make a few adjustments. It’s not everyday that I can find good quality sweet Italian sausages and pancetta. I Filipinized the dish by using ingredients that are easy to find locally.
For my version of this pasta dish, I used spaghetti instead of linguine, and longganiza and ordinary bacon to substitute for the salsiccia and pancetta, respectively. It’s a crazy delicious dish notwithstanding the substitutions. It’s very easy to make and is guaranteed to impress your guests. Anything from Jamie Oliver is absolutely good.
Without mumbling any further, here’s my version of Spaghetti Alla Carbonara Di Salsiccia 🙂
- 6 pcs. sweet skinless longganiza (Jamie’s version uses 4 good-quality organic Italian sausages)
- olive oil
- 5 bacon slices, chopped (Jamie’s version uses 4 slices of thickly cut pancetta)
- salt and freshly ground black pepper
- 400-500g spaghetti (Jamie’s version uses linguine)
- 4 large egg yolks
- 1 tetra pack all-purpose cream (Jamie’s version uses 100ml double cream)
- 100g freshly grated Parmesan cheese
- zest of 1 lemon
- Italian herbs (Jamie’s version uses a sprig of fresh flat-leaf parsley, chopped)
- extra virgin olive oil
If you’re using Italian sausages, slit the skins lengthwise with a sharp knife and pop all the meat out. If you’re using skinless longganiza, thaw it (it usually is sold frozen) then mix the meat together by hand. Using wet hands, roll little balls of sausage meat about the size of large marbles and set them aside.
Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over. Next add the pancetta/bacon and continue cooking for a couple of minutes, until it’s golden.
While this is cooking, bring a pan of salted water to the boil, add the spaghetti, and cook according to the packet instructions.
In a large bowl, whip up the egg yolks, cream, half the Parmesan, and lemon zest. If you’re using parsley, add it also to the egg mixture.
When the pasta is cooked, drain it in a colander and reserve a little of the cooking water. Immediately toss the pasta quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and pancetta/bacon, 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 claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan and Italian herbs, season if necessary, drizzle with extra virgin olive oil, and serve.
I believe this dish is good with any sausage you decide to use 😛 I mean, what can go wrong with sausages and bacon in a pasta dish? I used to make spaghetti with white sauce before and I dumbly called it Carbonara even if I did the white sauce differently. This is the first time I made Carbonara with fresh eggs and man, let me tell you, it makes such a big difference on the sauce!
This is a super easy dish. You don’t need a culinary doctorate degree to make one. This is my way of pushing you to try it at home and I promise, you will feel proud of what you’re able to create 😀 This pasta dish is honestly hands-down delicious!