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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