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Carbonara pasta with Dalisa Shallots and White wine Sausages

  • Baking — 15 minutes

  • Preparation — 25 minutes

  • Servings — 4


  • 4 Dalisa Shallots and White wine sausages
  • 2 cups of sliced bacon
  • 2 tablespoons of chopped gray shallots
  • 1/2 cup of white wine
  • 2 cups of 35% cream
  • 1 teaspoon of fresh chopped garlic
  • 4 egg yolks
  • 3/4 cup of grated parmesan reggiano
  • Pinch of salt and pepper
  • Cooked linguine


  1. In a frying pan, cook the sausages for 12 minutes, turning them regularly.
  2. In another pan, cook bacon until it becomes crispy. Remove the fat from the pan.
  3. Add shallot and garlic and sweat very quickly, it is very important not to color the shallot and garlic.
  4. Deglaze with white wine and reduce by half.
  5. Add 35% cream and bring to a boil. Add parmesan immediately and dissolve thoroughly, bringing the cream to a boil. Stop the fire immediately.
  6. Wait for the cream to settle and add the egg yolks at once and whisk well. * If the sauce muddles when you add the egg yolks, they will cook and your sauce will not have a nice texture.
  7. Add the sausages and linguine in the sauce and coat well. Do not overcook or the egg yolk will not have a nice texture.
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