Rigatoni Sausage Carbonara
Rigatoni Sausage Carbonara
Recipe courtesy of Chef Fabio Viviani
Ingredients
-
1
package
(16 ounces) rigatoni
-
1
package
(19 ounces) JOHNSONVILLE® Mild Italian Sausage Links
-
2
tbsp
butter
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1
cup
chicken broth
-
1
cup
grated Grana Padano cheese or Parmesan cheese, divided
-
4
egg yolks
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Salt and cracked black pepper, to taste
REVIEWS
Directions
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Cook pasta according to package directions for al dente doneness; drain and set aside.
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In a large skillet, cook sausage in butter over medium heat until cooked through and browned; about 5-7 minutes. Cool slightly; cut 1-inch coin-sized pieces.
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Stir 2/3 cup broth into skillet, scraping up any browned bits. Bring to a gentle boil. Cook and stir until liquid is reduced by half; about 5 minutes.
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Add rigatoni; toss to coat.
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In a bowl, whisk together the egg yolks, remaining 1/3 c. broth, and half of the cheese; stir into skillet. Cook and stir until sauce is thickened and coats the pasta; about 2 minutes.
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Season with salt and pepper.
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Sprinkle with remaining cheese. Enjoy!
