Antonio'S Linguine A La Carbonara
- 5 eggs (medium)
- 1/4 cup milk
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 2 Tbsps parsley
- 1/8 tsp garlic powder
- 1/2 lb Italian sausage
- 1 lb linguine noodles
- 1/4 lb pepperoni
- If using loose sausage, form it into a roll, about 1 inch in diameter. Bake at 400 degrees for 25 minutes.
- Prepare large pan of rapidly boiling, slightly salted water. Break eggs into very large bowl. Add milk and mix well. Crumble half of cooked sausage into egg mixture and add salt, pepper, parsley flakes, garlic powder. Beat together and set aside in a (warmish) place. Cook linguine for nine minutes in boiling water. While linguine cooks, thinly slice the remaining sausage and saute together with the pepperoni. Set aside the meats at a warm temperature.
- After draining linguine, dump into egg mixture, cover and wait for one minute. Then stir. Toss vigorously and serve with meat. Salt and pepper to taste.
eggs, milk, salt, ground pepper, parsley, garlic, italian sausage, linguine noodles, pepperoni
Taken from www.epicurious.com/recipes/member/views/antonios-linguine-a-la-carbonara-50011514 (may not work)