Hungarian · Hungary

Traditional Hungarian Sausage Carbonara

Name: Traditional Hungarian Sausage Carbonara
Total time: 35 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 8 oz pappardelle pasta; 4 Hungarian smoked pork sausages; 2 cups grated Pecorino Romano; 4 large eggs; 1/2 cup butter; 2 cloves garlic; Chopped parsley for garnish

A variation using local ingredients and techniques while maintaining the carbonara essence

35 minutes4 servings

Method

Cook pappardelle pasta until al dente
Sauté minced garlic in butter until fragrant
Add sliced sausages and cook until crispy
In a bowl, mix eggs, cheese, and garlic
Toss pasta with sausage and sauce
Stir in butter and garnish with parsley
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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