Rigatoni Sausage Carbonara

• 16 ounces rigatoni
• 19 ounces Johnsonville Mild Italian Sausage Links
• 2 tablespoons butter
• 1 cup chicken broth
• 1 cup grana padano cheese grated, or Parmesan cheese, divided
• 4 egg yolks
• salt

1. Cook pasta according to package directions for al dente doneness; drain and set aside.
2. Cut sausage into 1-inch chunks.
3. In a large skillet, cook sausage in butter over medium heat until cooked through and browned, about 5-7 minutes.
4. Stir 2/3 c. broth into skillet, scraping up any browned bits. Bring to a gentle boil. Cook and stir until liquid is reduced by half, about 5 minutes.
5. Add rigatoni; toss to coat.
6. In a bowl, whisk together egg yolks, remaining 1/3 c. broth, and half of the cheese. Stir into skillet. Cook and stir until sauce is thickened and coats the pasta, about 2 minutes.
7. Season with salt and pepper.
8. Sprinkle with the remaining cheese. Enjoy!

rigatoni, italian sausage, butter, chicken broth, padano cheese, egg yolks, salt

Taken from www.yummly.com/recipe/Rigatoni-Sausage-Carbonara-2459092 (may not work)