This recipe for Spaghetti Carbonara Madalena came from a 1994 cookbook edition called Kitchen Keepsakes from the Ripon Christian School Circle. My wife prepares this dish when we get the first new olive oil (Olio Nuovo) of the season. Olio Nuovo is available for a limited time in a 1/2 gallon by contacting Kevin directly.
- 4 fresh Italian sausages, regular or hot (about 1 pound)
- 2 garlic cloves, minced
- 2 quarts water
- 1 tablespoon salt
- 1 tablespoon extra virgin olive oil
- 1 pound uncooked spaghetti or fettuccine
- 2 eggs
- 3/4 cups grated Romano or Parmesan cheese
- 1/4 to 1/2 cup whipping cream or half-and-half
- Freshly ground black pepper to taste
- Freshly ground nutmeg to taste (opt.)
- 1 tablespoon finely minced parsley
- Additional olive oil for drizzling
Slice bacon strips into 1/2-inch pieces. Saute in large saucepan until crisp. Set aside on a plate. Squeeze Italian sausage from casing into hot bacon fat, and break into small chunks. Saute about 10 minutes over medium-low heat until cooked through. Add garlic and saute briefly. Return bacon to pan.
While preparing bacon and sausage, cook spaghetti with salt and oil according to package directions. Drain. Put cooked spaghetti in saucepan with hot bacon and sausage. Toss.
Push spaghetti to sides of pan and break eggs in center. Quickly scramble egg and stir it into spaghetti. Toss in grated cheese. Pour in 1/4 cup whipping cream or half-and-half. Mix. As cream is absorbed, add up to 1/4 cup more. Add black pepper and nutmeg. Garnish with minced parsley and drizzle with more extra virgin olive oil. Makes 6-8 servings.
Recipe attributed to Deb Cimoli