More than just a Carbonara uses andouille sausage, bacon, and a custom spice blend to elevate the traditional Roman dish into something unforgettable
Low Sugar
High Protein
High Fat
Estimated Prep Time: 15 minutes
Estimated Servings: 4
Your Story - Behind the Recipe
A traditional family favourite of an uncle who was an Italian chef for many years. He was always looking to add a twist to classic recipes and this one became a family favourite as well as one of his most popular restaurant dishes
Ingredients
1 lb spaghetti
1 lb andouille sausage, sliced diagonally
8 slices thick-cut bacon, diced
½ white onion, chopped
4 garlic cloves, minced
½ cup whole milk
½ cup Parmesan cheese
½ cup cheddar cheese
¾ cup reserved pasta water
1 tbsp flour
1 tbsp olive oil
2 tbsp butter
Green onions, for garnish
Spice Blend (mix and store)
1 tbsp onion powder
1 tbsp Creole seasoning
2 tsp Italian seasoning
1 tsp paprika
1 tsp black pepper
Pinch of cayenne & red pepper flakes
1.Boil pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.
2.Cook bacon and andouille in olive oil over medium heat until crisp (about 15 min). Drain on paper towels
4.Make the roux: Sprinkle in flour, whisk until smooth. Add half and half + milk, whisking constantly
5.Add cheeses and another tsp of spice blend. Stir until melted and smooth
6.Add pasta water, bacon, and sausage. Toss in cooked pasta and mix well
7.Cook 1–2 min to thicken. Taste and adjust seasoning
8.Garnish with green onions and extra Parmesan. Serve immediately
Suggestions or Tips
Balance the heat: after crisping the bacon and sausage, let the pan cool slightly before adding the cream or cheese sauce. this prevents curdling or over-thickening
