Cinnamon-Sausage Carbonara

A couple weeks ago, I made a Cinnamon-Bacon Carbonara. Everyone absolutely loved it!

The other day, my father asked me if I could make it. He's not one to really request that I make something because he really eats whatever. So, at first I was shocked; To the fact that he even asked. Then, he gave me a sugestion; "Why don't you make it with sausage this time instead of bacon?" BING! Why didn't I think of that. I love sausage; It's one of my favorite things to eat. I don't know why I didn't think of this before him.

It was a great combination, and it turned out quite well. I made some Garlic Bread to go with it. Pasta just always seems kind of lost with out Garlic Bread. Everyone loved this; I enjoyed this dish more than the Bacon version, and so did everyone else; Except my little brother. He's 10 and really picky and he won't he look at sausage nor bother to taste it. One day he'll grow out of it, but his attitude toward trying to things gets really bothersome...

Recipe

2 sausage links, sliced, cut in four
1/4 teaspoon ground cinnamon
2 cups whipping cream
1 1/2 cups freshly grated Parmesan
6 large egg yolks
18 ounces fresh fettuccine
Salt and freshly ground black pepper

1. Saute the sausage in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the sausage and saute until the sausage is about done, about 2 minutes longer.

2. Whisk in the cream, cheese, and yolks to blend.

3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain.

4. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta with salt and pepper to your liking. Transfer the pasta to a large wide serving bowl and serve.