Tasso Carbonara

Here's a Cajun twist on an Italian classic. Replacing the bacon with tasso gives this a unique flavor.

16 ounces penne pasta

4 egg yolks

2 large eggs

2/3 cup freshly grated Parmesan cheese, divided

2 tablespoons olive oil

1 cup diced tasso

1/4 teaspoon kosher salt

1/4 teaspoon fresh ground black pepper

Garnish: fresh oregano leaves

Cook pasta according to the package directions for al denté. Drain pasta. Reserving 1 1/2 cups cooking liquid.

In a small bowl, whisk together egg yolks and eggs until smooth and no strings remaining. Whisk in 1/2 cup cheese. Whisk in 1/2 cup reserved cooking liquid.

In a large saucepan, heat oil over medium heat. Add tasso, and cook until lightly crisp and golden, 5 to 7 minutes. Remove from pan.

In the same pan, bring salt, pepper, and remaining 1 cup reserved cooking liquid to a boil. Stir in pasta until combined. Remove from heat. Slowly pour in egg mixture into pasta, stirring constantly, until sauce is creamy and slightly thickened, 1 to 2 minutes. Remove from heat. Top with tasso and remaining 1/2 cup cheese. Garnish with oregano, if desired.

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Enjoy!!!

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