Taiwanese Sausage Carbonara Noodles

A creative fusion twist combining sweet night market Taiwanese sausage with a rich, creamy carbonara sauce and chewy wide noodles.

Ingredients

• 200 g Taiwanese sausage
• 200 g wide noodles
• 2 cloves garlic
• 2 egg yolks
• 50 g grated cheese
• 1 tbsp cooking oil
• to taste salt
• to taste black pepper
• optional chopped green onions

Instructions

1. 1Slice the Taiwanese sausage

   

   Place the Taiwanese sausage on a wooden cutting board and use a kitchen knife to slice it into diagonal pieces. Slicing the sausage instead of cooking it whole allows the sweet and savory flavors to release evenly into the pan.

   Tip: Keep your fingers curled safely away from the knife blade while cutting through the cured sausage.
2. 2Slice the garlic cloves

   

   Take peeled garlic cloves and slice them thinly on the wooden cutting board. Sliced garlic will be sautéed later to infuse the cooking oil with a rich and fragrant aroma.

   Tip: Slice the garlic to a uniform thickness so they brown evenly without burning too quickly.
3. 3Arrange and sauté the sausage slices

   

   Arrange the sliced Taiwanese sausage neatly in a flat frying pan with a small amount of oil. Gently sauté them over medium heat to slowly render out the rich fats and develop a savory crust.

   Tip: Start with a cool or moderately warm pan so the sausage renders its internal fats gradually without burning the exterior sugars.
4. 4Add and toss the sliced garlic

   

   Add the sliced garlic directly into the frying pan with the partially cooked sausages. Toss everything together continuously until the garlic becomes golden brown and aromatic.

   Tip: Add the garlic after the sausage has started rendering its fat so the garlic infuses directly into the oil.
5. 5Boil the wide noodles

   

   Drop the wide Hao Jin Dao noodles into a pot of boiling water. Cook them according to your preferred firmness so they maintain a wonderfully chewy texture to balance the rich sauce.

   Tip: Stir the noodles gently right after dropping them into the boiling water to prevent them from sticking together.
6. 6Combine noodles with the sausage and garlic

   

   Transfer the freshly boiled wide noodles directly from the boiling pot into the frying pan containing the cooked sausage and garlic. Toss them together to coat the noodles in the flavorful rendered oils.

   Tip: Reserve a small amount of the starchy noodle boiling water in case you need to adjust the sauce consistency later.
7. 7Add Egg and Cheese Sauce

   

   Pour the prepared egg yolk, cheese, and black pepper sauce directly over the noodles and sausage in the pan. Mix everything thoroughly while ensuring the heat is turned off so the residual warmth gently thickens the sauce without scrambling the eggs.

   Tip: Always turn off the heat before adding the egg mixture to achieve a smooth, glossy carbonara texture.
8. 8Adjust Sauce Consistency

   

   Add a splash of the reserved noodle boiling water into the pan while continuously stirring the noodles and sauce. The starchy water helps emulsify the cheese and egg mixture, creating a smooth and creamy coating over the noodles.

   Tip: Add the boiling water gradually so you can easily control and adjust the thickness of the sauce.
9. 9Mix egg yolks, cheese, and black pepper

   

   Place egg yolks into a glass bowl along with plenty of grated cheese and black pepper. Whisk or mix them together thoroughly to create a rich and flavorful sauce base that will elevate the dish instantly.

   Tip: Make sure to combine the ingredients well so the cheese and pepper distribute evenly through the egg yolks.

Storage & Reheating

Burn It Off

Frequently Asked Questions