Published by
Dalisa
Carbonara pasta with Dalisa Shallots and White wine Sausages
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Baking — 15 minutes
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Preparation — 25 minutes
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Servings — 4
Ingredients
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4
Dalisa Shallots and White wine sausages
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2 cups
of sliced bacon
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2 tablespoons
of chopped gray shallots
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1/2 cup
of white wine
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2 cups
of 35% cream
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1 teaspoon
of fresh chopped garlic
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4
egg yolks
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3/4 cup
of grated parmesan reggiano
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Pinch
of salt and pepper
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Cooked linguine
Preparation
- In a frying pan, cook the sausages for 12 minutes, turning them regularly.
- In another pan, cook bacon until it becomes crispy. Remove the fat from the pan.
- Add shallot and garlic and sweat very quickly, it is very important not to color the shallot and garlic.
- Deglaze with white wine and reduce by half.
- Add 35% cream and bring to a boil. Add parmesan immediately and dissolve thoroughly, bringing the cream to a boil. Stop the fire immediately.
- 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.
- 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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