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Fresh Italian Meatballs and Sausage

Meatball Carbonara

alarm
Prep Time
30 min
school
Skill Level
Beginner
restaurant_menu
Servings
4 Servings
4 servings
Recipe Image

Ingredients
4 servings


Product ImageMozzarella Rustica Italian Style Meatballs
  • Carando Mozzarella Rustica meatballs1 pkg(s)
  • Carando Pancetta4 oz.
  • spaghetti noodles1 lb.
  • eggs4
  • eggs, yolks only2
  • parmesan cheese, grated1/4 cup(s)
  • black pepper1 tbsp.
  • flat leaf parsley, chopped1/2 cup(s)

Instructions


  1. Prepare the meatballs according to package instructions, reserve warm. Bring a large stock pot of water to a boil with the salt. Dice the pancetta.

  2. Add the pasta to the water and cook according to package instructions. While the pasta is cooking, heat a large Dutch oven over medium high heat, add the pancetta, and cook until crispy, remove from heat.

  3. When the pasta is al dente, remove about 2 cups of the pasta water, reserve, and drain the pasta. Add about half a cup of the pasta water to the Dutch oven and bring to a boil.

  4. Whisk together the eggs, yolks, cheese, pepper, and about ¼ cup of the pasta water. Add the pasta to the Dutch oven, and bring back to a boil, stirring constantly

  5. Pour in the egg mixture slowly, stirring the pasta constantly, and cook until the sauce coats the pasta and gets a glossy sheen. Transfer the pasta to plates, place 3 meatballs on top of each, and garnish with parsley.

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4 servings

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4 servings
Recipe Image

Ingredients
4 servings


  • Carando Mozzarella Rustica meatballs1 pkg(s)
  • Carando Pancetta4 oz.
  • spaghetti noodles1 lb.
  • eggs4
  • eggs, yolks only2
  • parmesan cheese, grated1/4 cup(s)
  • black pepper1 tbsp.
  • flat leaf parsley, chopped1/2 cup(s)

Instructions


  1. Prepare the meatballs according to package instructions, reserve warm. Bring a large stock pot of water to a boil with the salt. Dice the pancetta.

  2. Add the pasta to the water and cook according to package instructions. While the pasta is cooking, heat a large Dutch oven over medium high heat, add the pancetta, and cook until crispy, remove from heat.

  3. When the pasta is al dente, remove about 2 cups of the pasta water, reserve, and drain the pasta. Add about half a cup of the pasta water to the Dutch oven and bring to a boil.

  4. Whisk together the eggs, yolks, cheese, pepper, and about ¼ cup of the pasta water. Add the pasta to the Dutch oven, and bring back to a boil, stirring constantly

  5. Pour in the egg mixture slowly, stirring the pasta constantly, and cook until the sauce coats the pasta and gets a glossy sheen. Transfer the pasta to plates, place 3 meatballs on top of each, and garnish with parsley.

Recipe Image

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