First prepared for our family by good friend, John Paul Froehlich at our Vermont condo. The boys immediately asked for a recipe, and below is how John Paul described the process.
John Paul's CARBONARA
sweet Italian sausage
Cook sausage and discard the grease. Add fennel seed to sausage.
Cook bacon -- fry it very crisp -- save enough of this bacon grease to flavor the olive oil. Add olive oil to this.
Fry one large onion and 5 garlic cloves in this mixture.
Then warm the Canadian bacon in this for a bit.
In separate bowls you will have
1--sweet Italian sausage
2--bacon grease, olive oil, onion, garlic and Canadian bacon
3--fried, crisp bacon
4--in a big bowl, put in 3 eggs, beaten,
parsley and freshly ground pepper
Boil linguine, al dente, then throw on bowl #2, one
cup of Parmesan cheese and toss until mixed.
Finally, toss on bowl #1 and bowl #3.
Serve with additional freshly grated Parmigiano Reggiano cheese.
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