Pasta, Rice & Grains
Fusion Chinese Sausage (臘腸) Spaghetti Carbonara

3 tablespoons extra virgin olive oil 8 ounces sweet Chinese sausage (臘腸), finely diced 1 pound dried spaghetti 1-1/4 cups freshly grated Parmesan, Romano, and/or Asiago cheese 4 eggs, separated

2 tablespoons butter or margarine 2 tablespoons whipping cream (or 2 tablespoons milk, mixed with 1 teaspoon cornstarch) 1/2 cup chopped fresh parsley Salt and freshly ground black pepper to taste Fresh parsley sprigs (for garnish)

Bring a large pot of water to a boil.

Combine the olive oil and Chinese sausage in a large (12-14 inch) sauté pan or wok over low heat and cook until the sausage has rendered most of its fat and is slightly crispy. Remove from heat and set aside. Do not drain the fat.

Cook the spaghetti in the boiling water until it is just al dente. Drain, reserving 1/4 cup of the liquid. Add the reserved pasta liquid to the pan with the sausage, then toss in the pasta and heat, shaking the pan, for 1 minute.

Remove from the heat and add the butter, cream, egg whites, 1 cup of the grated cheese and the chopped parsley. Toss until thoroughly mixed.

Divide the hot pasta among 4 warmed serving bowls. (The pasta can be microwaved in the serving bowls for up to a minute to reheat). Make a 'nest' in the center of the pasta, gently drop in an egg yolk and season the yolk with salt and pepper. Sprinkle with remaining cheese, garnish with a sprig of parsley.

Notes

Makes 4 servings.