in Recipes

Merguez Carbonara

updated

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Ingredients for 2 servings:

  • 4 Merguez
  • 2 tbsp rapeseed oil
  • 200 g fusilli or other pasta
  • 2 egg yolks
  • 150 g cream
  • 50 g Parmesan, grated
  • salt and pepper
  • some parsley, freshly chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Carbonara with a twist.

Cut the sausages lengthwise and remove the minced meat. With wet hands, form them into hazelnut-sized balls. Mix the cream, egg yolk, and Parmesan cheese, season with salt and pepper. Fry the merguez balls in the oil for about 2-3 minutes and keep warm. Cook the pasta according to the package instructions. Drain, let it cool, and return it to the pot. Stir in the meatballs with the cooking oil and the cream mixture, and heat through slightly if necessary. Do not let it boil further. Serve on plates and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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