Fettuccini Carbonara with Sausage and Fried Sage

  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m

Ingredients

  • 3/4 lbs fresh or “delicate” fettuccini
  • 1 lbs link sausage
  • 3/4 c grated pecorino Romano cheese
  • 3 large eggs at room temperature
  • 4 large egg yolks at room temperature
  • salt and fresh ground pepper
  • 4 tsp. unsalted butter
  • 1 handful (12 leaves) fresh sage

Instructions

  1. Preheat your oven to 350.
  2. In a large mixing bowl, beat the eggs and mix in the cheese seasoning with the salt and pepper.
  3. Bring a large stock pot of salted water to a boil and heat a grill pan or cast-iron skillet over medium heat.
  4. Sear the sausage in the skillet for 4 minutes on each side, then place in the oven to finish cooking.
  5. Once the sausage has finished, carefully remove the skillet from the oven and move the sausage to a cutting board to rest.
  6. Boil the pasta in the stock pot according to al dente package directions.
  7. Drain the pasta, but reserve a couple cups of the pasta water.
  8. While the pasta is still piping hot, temper the egg mixture with a ¼ cup of the pasta water then add the pasta to the bowl with the egg mixture.
  9. Stir the pasta and egg, folding to allow the eggs to be cooked by the hot pasta.
  10. Quickly melt the butter in the skillet and allow the sage to gently fry, taking care not to burn it while plating the pasta.
  11. Fill the bowl with the pasta, then slice the sausage and place on top of the pasta.
  12. Finish each dish with a couple leaves of fried sage and more cheese if desired. Serve immediately.