Best Crispy Bacon Sausage Carbonara Recipes

CHEESY GARLIC SAUSAGE AND BACON CARBONARA

Steps:

• please go to Tidy Mom's recipe (link above) to follow her instructions of Carbonara.
• to follow through with my recipe you'll also need to do:
• After you have fried your bacon and have started your water for the pasta, carefully remove some of your bacon grease and start sautéing your sliced smoked sausage. Once you have noticed some browning, flip sausages over and cook thoroughly.
• Once sausage is cooked move the cooked sausages to the side of the pan, reduce heat and add your garlic and blend in with your cooked sauage.
• Once you have drained your cooked pasta, you'll add the butter and cream mixture, add your crumbled bacon and cooked sausage with the garlic and then your cheeses over your cooked pasta.
• Follow Tidy Mom's instructions on how to prep your pasta for the sauce and cheeses.
• Tongs will be the utensil of choice when blending all the ingredients together. They're perfect to use for this recipe.

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

ITALIAN CARBONARA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
• Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
• Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

PASTA CARBONARA WITH SAUSAGE, BACON AND PROSCIUTTO RECIPE - (4/5)

Steps:

• In large skillet, cook bacon until crisp, Drain. Remove Italian Sausage from casings and cook over medium heat breaking up into smaller crumble pieces, drain and set aside. Cook onions in butter until translucent adding garlic towards the end and cook to just golden. Add crumbled bacon, sausage, chopped prosciutto, italian seasoning, salt and pepper. Remove from heat. Prepare linguini /spaghetti according to pkg directions; drain. In same pan over low heat, combine hot pasta with meat mixture, heavy cream and parmesan cheese; continue to toss gently until desired temperature and remove from heat. Add beaten eggs tossing lightly to coat all pasta. Serve immediately adding fresh parmesan cheese.

SPAGHETTI WITH SAUSAGE ALLA CARBONARA

Steps:

• Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
• Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
• Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.