John Paul’s Carbonara

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

linguine

fresh parsley

garlic

bacon

Canadian bacon

sweet Italian sausage

fennel seed

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.

You can find the above recipe(s) by tapping here on the Home Cookin’ index.

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