Say “Howdy” to this Southside twist take on a classic carbonara dinner! We’ve paired our Sausage Slammers with an Italian flair of Parmesan, fresh parsley, and bacon for a spectacular pasta dish. Enjoy this as a weeknight meal for the family or whip it up on the weekend next time you’re expecting company!
4 – 6 generous portions
Prep: 15 Minutes
Cooking time: 25 Minutes
- 2 Southside Sausage Slammers (cut into 1” chunks)
- 8 oz. spaghetti noodles
- 4 strips bacon
- 2 eggs, beaten
- ¼ cup half & half
- ½ cup Parmesan, finely grated
- ½ medium white onion, chopped
- 1/3 cup parsley, chopped
- ½ tsp Southside Oak Smoked Black Pepper
- ¾ tsp salt, to taste
- ½ Tbsp. olive oil
- 3 cloves garlic, minced
Cook spaghetti (al dente) according to package directions. Drain and toss with ½ Tbsp. olive oil. Set aside.
In a separate bowl – whisk eggs, Parmesan, salt, pepper, half & half, and parsley. Set aside.
Fry bacon in large skillet until stiff. Remove bacon and chop (rough). Discard all but 2 Tbsp. bacon grease.
Return bacon and 2 Tbsp. bacon grease to skillet. Add onion and Sausage Slammers and sauté until onions are translucent. Now add garlic and stir frequently.
When garlic has become aromatic, add spaghetti and stir thoroughly.
Once spaghetti is frying hot, remove skillet from heat. Immediately add egg mixture and continuously toss until pasta is coated. Garnish with additional Parmesan and parsley. Serve immediately.
Tip: If pasta is too sticky, add additional half & half by the teaspoon to thin sauce.