I know you’re going to think I’m a crazy person posting carbonara in the summer but hear me out. It’s delicious.
Does anyone need a better reason than that?! I didn’t think so. This carbonara recipe is a twist on the classic. There is no pancetta involved, in fact, if you want, there could be no pork involved.
McGregor stopped eating pork, well over a year ago now, maybe even closing in on two.. anyways, I used to love love love making carbonara. Until I couldn’t use my favourite pancetta anymore. I tried many variations to reach a flavour-filled dish, but it wasn’t until I tried it with this sausage carbonara out did I get that flavour I was missing.
To omit the pork in the carbonara, I used a Mediterranean turkey sausage as the base and oh boy, oh boy, was that choice a good one! Otherwise, this turkey sausage carbonara recipe is an easy, peasy 15-minute dinner (if your water boils that fast), perfect for a busy weeknight.
+ 1 package of Mediterranean turkey sausage (any sausage that appeals to you will work – but the higher the quality, the better your sausage carbonara will be. Local BC people, we use Hill’s for our sausage – the sun dried tomato chicken would have been SO good)
+ 3 eggs, beaten
+ 2 tsp thyme
+ 1 Tbsp basil
+ 1 tsp rosemary
+ 1 cup Parmesan cheese
+ Salt and pepper
+ 450 g package of spaghetti (GF if need be – mine is!)
1. Bring your salted pasta water to a boil and cook the pasta noodles per the package instructions.
2. While your pasta is cooking, cook your sausage in a pan over low-medium heat
3. Using a motar and pestle to crush your herbs up finely. Add them to your beaten eggs along with 1/2 cup of grated Parmesan, a generous amount of pepper, and a pinch of salt.
4. When your pasta is done, reserve some pasta water just in case.
5. Remove the sausage pan from the heat and add your pasta. While it’s still hot, immediately add your beaten egg mixture and stir quickly so your eggs don’t scramble, but still cook and reach a creamy consistency.
6. Serve warm and top with more Parmesan cheese.