Is this recipe authentic for carbonara? Rather not. Is it still super tasty? Clearly! Fresh saving gives the pasta dish a very special grade, the salty sausages make it nice and hearty.
For me, Carbonara is the ultimate comfort food among the pasta dishes. But until I got the perfect sauce, it was a long way - at first instead of a creamy carbonara, there was somehow scrambled eggs on my pasta.
But with a little practice I had the shoot, and Carbonara became an integral part of my menu. So much so that at some point I almost fed up with it.
Therefore this recipe comes forSavoy carbonaraprecisely! It gives the classic a fresh note and also ensures that more greenery comes on the plate. Perfect for everyone who loves carbonara but want to try something new. Bon appetit!
Alternative recipe in the video: noodle gratin
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Recipe for savoy carbonara: unusual, filling, delicious!
Is there anything better than a large plate of pasta? With a creamy sauce and a small mountain parmesan on top - just heavenly!
Parmesan definitely plays the leading role in this dish, but the savoy cabbage is a worthy co-star. It brings a pleasant freshness to the rich pasta dish and at the same time provides valuable nutrients. Pretty versatile, this cabbage! Perfect for everyone who loves classic comfort food but do not want to do without an extra portion of vegetables.
You need that for about 4 portions:
- 800 g Wirsing
- 250 g smoked raw sausage, e.g. B. salsicce
- 1 shallot
- 250 g of small noodles of your choice, e.g. B. Fussili
- 4 owner
- 100 g Parmesan in a row
- Salt and pepper to taste
- A pinch of nutmeg
- 3 tablespoons of olive oil
This is how the pasta dish succeeds:
1. Peel and roll your shallot. Clean the savoy cabbage, cut it into columns and then in stripes. Let the stalk out.
2nd heats the oil in a large pan. Release your raw sausage from the skin and fry them vigorously. Briefly roast your shallot, season with pepper and then put the sausage onion mixture to the side.
Option:Beck cubes, as in the classic carbonara, also do very well instead of the sausage.
3. Cooks enough water (approx. 2 liters) in a large saucepan. Add about 1 teaspoon of salt per liter. Cook your pasta according to the package instructions.
By the way:Do you prefer spaghetti than small pasta? No problem either - your carbonara, your decision!
4. Bratet while the noodles cook, the savoy cabbage in the fat of the sausages. Then turn the heat down and steam the cabbage for about 5 minutes. Season with pepper and salt as desired.
5. Mix your eggs in a large bowl. Season with salt, pepper and nutmeg. Use your parmesan and add it to the egg. Put a trowel of cooking water aside and then pour the noodles off.
6. Put the noodles and sausage onion mix for savoy cabbage in the pan and briefly heat everything. Switch off the stove.
7. Pour your egg mixture and about 100 ml reserved noodle water to the pasta. Let everything stall on low heat. Serve, done.
Tipp:Your pan shouldn't be too hot if you give your eggs about it. At the same time, you shouldn't wait too long - the residual heat of the stove and the warm noodles have to let the egg stuck.
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