It is not my intention to wind up the purists (well, occasionally it is) or the grammar police (cough), but sometimes I do. I consider myself a bit of a purist too, and I am both intolerant and intolerable about some things, but then sometimes, I veer so wildly off course and discover a delicious, happy and impure ending, that I can’t help but embrace it with joy.
That is where I found myself this evening. I have had a bit of a traumatic week (which I will fill you in on another time), and I am in Ireland, away from home (even though it is home, and that is confusing).
I had bought sausages on arrival (I love Irish sausages and always have them when I am home), and I was starving. I was looking out the kitchen window at the driving rain and the grey sky but also at my sisters herb garden and the wild enormous sage bush. I thought of the sausages and ooh-eeee wouldn’t they be lovely together?
Then I wondered about a carbonara. A silky smooth sauce made from a simple egg yolk and some pecorino or parmesan. If I chopped the sausages into small chunks and got them nice and brown and served this frankenara* with a very simple garnish of lots of sage leaves, crisped whole in some butter. The die was cast.
I usually make my carbonara with spaghetti but all I had was penne, and this works very well too. It took such a short period of time to prepare. Use simple sausages that taste of pork and maybe a little white pepper as Irish sausages do, a good large egg will give you the best yolk for the sauce, fresh sage and some good pasta too. The sausages that I used were Clonakilty Ispíní (ispíní – ishpeenee – is the Irish word for sausage), which have such a strong fond taste memory of my childhood they are instantly soothing when I eat them. They are a small sausage and are very smooth, not like the crumbly sausages that are more common now. You can buy them quite easily in the UK too in most major supermarkets and some butchers too.
Enjoy and if you like this frankenara, you will probably like Spaghetti Corkese, another one of my frankenstein pastas, and a popular one too.
*frankenara = a frankenstein approach to carbonara