Spaghetti with Sausage Alla Carbonara
A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo’s Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing. The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo’s variation on the classic carbonara, delivered balance and richness. His approach to cooking is a very grandmotherly “some of this, some of that.” He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.
A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo’s Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing. The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo’s variation on the classic carbonara, delivered balance and richness. His approach to cooking is a very grandmotherly “some of this, some of that.” He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.
- Carbohydrate 348.7328506808 g
- Cholesterol 1703.2282012 mg
- Fat 212.175284500308 g
- Fiber 15.258378162519 g
- Protein 179.96533709994 g
- Saturated Fat 79.6055693100539 g
- Serving Size 1 1 recipe (1317g)
- Sodium 4447.52311305509 mg
- Sugar 333.474472518281 g
- Trans Fat 16.7250012479077 g
- Calories 4091 calories
Step-by-step
- 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.
A Taste of Italy: My Carbonara Journey
The aroma of garlic, the sizzle of sausage, the satisfying slurp of perfectly cooked pasta – Italian food has always held a special place in my heart. It's more than just a meal; it's a memory, a feeling, a connection to something richer than myself. This particular recipe, a twist on the classic carbonara, embodies that feeling perfectly. It's a story of a delightful dinner, a culinary adventure, and a recipe I've adapted to become a staple in my own kitchen.
It all started with a wine tasting. Imagine: surrounded by the rich, earthy notes of a 2005 Barbaresco, I found myself at Centolire, a charming Italian restaurant nestled in the heart of the Upper East Side. The ambiance was warm, the conversation lively, and the wine list...extensive. Our waiter, the ever-charming Mr. Luongo, steered us towards a Barbaresco he'd just acquired. The timing couldn't have been more perfect. The menu, a delightful array of Italian classics, featured dishes designed to complement the wine's bold character. There was chicken liver, a Tuscan pot roast, and – the star of the evening – spaghetti with sausage.
My husband and I, naturally, sampled everything. The chicken liver and pot roast, while delicious in their own right, had a robust intensity that leaned more towards the pairings suggested by a Barolo. But the pasta? Ah, the pasta! It was Mr. Luongo's take on carbonara, a dish that struck the perfect balance between richness and subtlety. It was comforting, familiar yet elevated, and the perfect complement to our Barbaresco. It was a culinary masterpiece that perfectly captured the essence of Italian cuisine: simple ingredients, carefully crafted, resulting in a flavor explosion that leaves a lasting impression.
Mr. Luongo’s approach to cooking is delightfully unfussy, a truly grandmotherly "a little of this, a little of that." He generously shared his measurements, but I felt comfortable tweaking them to suit my own palate. A touch less pepper, a bit more cheese – these small adjustments made it perfectly mine. The recipe, much like a warm embrace, felt adaptable, personal. It felt like a gift, a culinary inheritance passed down through generations of Italian home cooks. This recipe isn't just about following instructions; it's about embracing the spirit of Italian cooking, about allowing your creativity to flow, and about creating a dish that not only tastes incredible but also reflects your own unique culinary identity.
Since that night, this spaghetti with sausage alla carbonara has become a frequent visitor to my dinner table. It's a dish that’s as easy to make as it is to enjoy. The simple ingredients combine to create a symphony of flavors, textures, and aromas, transporting me back to that memorable evening in New York City. It’s a recipe I often share with friends and family, a culinary tradition I’m happy to pass on. And each time I make it, I’m reminded of the power of a good meal to bring people together, and the simple joys of creating something delicious from scratch.
More than just a recipe, it's a story. A story of simple pleasures, unexpected discoveries, and the enduring magic of Italian cuisine. It’s a recipe that reminds me of the importance of slowing down, of savoring each moment, and of finding joy in the everyday rituals of life. And that, I think, is the true essence of Italian hospitality – a warm welcome, a hearty meal, and memories that last a lifetime. So grab your apron, gather your ingredients, and prepare to embark on a culinary adventure that’s both delicious and unforgettable. This isn't just spaghetti; it's a taste of Italy, right in your own kitchen.
