Fireworks Garlic Butter Sausage Carbonara
I love a good cozy pasta recipe for a wintery evening. This is a recipe that will have you coming back for seconds and thirds...it's that good! The only thing that is hard about this recipe is waiting for the pan to cool down as you add the egg mixture. You probably won't want to eat scrambled eggs with your sausage and pasta. If you end up with a little scramble, I did, so I can relate... It's not a big deal. It tastes delicious all the same.
- 13.2 oz dried tagliatelle
- 1 lb of Italian sausage
- ½ a bunch of fresh flat-leaf parsley
- 1 large egg
- A small handful of Parmesan cheese
- 1 Garlic butter burst
1. First start by cooking the pasta in a pan of boiling salted water. While the pasta is boiling, shape the sausage into 18 even-sized balls a little smaller than a ping pong ball.
2. Before straining the pasta water, reserve a cupful of the cooking water, then set it aside for later.
3. Strain the pasta from the remaining water.
4. Next, roll and coat half of the meatballs in black pepper, then cook in a non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Make sure to cook the meatballs until they are golden brown and cooked through.
5. Finely chop the parsley and mix it in with the egg and a splash of pasta cooking water.
6. Next melt the Garlic Butter Burst into the pan. Once the butter is melted remove the pan from the heat. Let cool 5 minutes. Then toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute. 7. Loosen with a good splash of the reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the parmesan.