Venison Pasta Carbonara
 
Prep time
Cook time
Total time
 
What's better than a meaty, creamy, pasta that even the kids will eat? One that is quick and easy, of course!
Ingredients
  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 lb spaghetti
  • 1 lb venison sausage
  • 4 Tbsp white wine
  • 3 eggs
  • 4 Tbsp freshly grated Parmesan cheese
  • 2 Tbsp cream or half and half
  • 2 Tbsp fresh parsley, chopped (optional)
  • Salt and Pepper to taste
Instructions
  1. Heat oil in pan, add onion and fry gently for 5 minutes or until soft but not colored. Add garlic and cook for another minute.
  2. Cook spaghetti in large pot of boiling salted water, according to package directions until Al Dente.
  3. Meanwhile, add sausage to onion, fry over medium-high heat until browned. Add wine and cook until evaporated.
  4. In a mixing bowl, lightly beat eggs with Parmesan, cream, chopped parsley, salt and pepper.
  5. Reserve out about a cup of the starchy cooking liquid from the pasta pot, then drain spaghetti,
  6. Add drained pasta to pan with bacon and onion mixture.
  7. Mix well over moderate heat for 1 minute. Remove from heat.
  8. Temper egg mixture by adding some of the hot pasta water to the mixing bowl and stir.
  9. Warm serving bowl with the remaining pasta liquid, then dump the liquid out.
  10. Transfer pasta mixture to serving bowl.
  11. Pour egg mixture over pasta in serving bowl and toss with tongs to combine. The heat from the spaghetti will cook the egg.
Notes
This is best served with a green salad and some good crusty bread.
Nutrition Information
Calories: 3153 Fat: 79g Saturated fat: 26g Unsaturated fat: 47g Carbohydrates: 356g Sugar: 18g Sodium: 1046mg Fiber: 17g Protein: 227g Cholesterol: 1121mg
Recipe by Green Eggs & Goats at https://greeneggsandgoats.com/2013/12/venison-pasta-carbonara/