Jun 152015
 

Carbonara is a dish that I have always wanted to make. A true Carbonara is made with no cream. The sauce is made by the egg yolks and Parmesan Cheese. The twist on this recipe is the use of Andouille in place of the Bacon.

1 pound dried Pasta, such as fettuccine or spaghetti

1/2 pound Andouille sausgae chopped

2 tablespoons Olive Oil ( if needed)

2 cloves Garlic, minced

1/2 cup low-sodium Chicken Broth

12 ounces Raw Shrimp 60-80 count

1/2 cup Hot Pasta Water

2 Egg Yolks

1/2 cup Freshly Grated Parmesan Cheese

1/2 teaspoon Kosher Salt and freshly ground Black Pepper

Bring a large pot of salted water to a boil for the pasta. In a large sauté pan, cook Andouille until fat is rendered and sausage is a little crispy. Use a slotted spoon to remove Andouille and set aside. Pour off all but 2 tablespoons of rendered fat. If necessary, add olive oil to pan make 2 tablespoons fat. Sauté garlic in bacon fat over medium heat for about 1-2 minutes. Add chicken broth and shrimp to the pan. Cook over medium high heat until the shrimp are cooked through, 4-5 minutes. Season shrimp with salt and pepper to taste. At the same time, add pasta to the boiling water and cook according to package directions. Once pasta is cooked, reserve 1/2 cup of pasta water. In a small bowl, slowly combine hot pasta water with egg yolks, whisking the entire time. Remove sauté pan from heat, the add hot pasta water egg yolk mixture, Parmesan cheese, and Andouille and toss to combine. Garnish with more black pepper and serve.

Enjoy!!!

Now available in IBooks You Can’t Keep New Orleans Out Of The Cook.

 

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.