Because Maui Nui's summer sausage is naturally lean, this carbonara builds its body from butter and yolks. The sausage adds texture and smoke while the sauce stays glossy and rich without relying on rendered fat.
Why You'll Love This Carbonara ❤️
It's carbonara re-engineered for lean protein. The butter-yolk matrix gives the silk you expect without pork fat. The venison adds smoke and structure, turning a traditional pasta into something deeply savory and balanced.
Tips and Tricks
- Lift pasta straight from the pot - that starch helps the sauce cling.
- If the sauce tightens too fast, add a teaspoon more hot pasta water.
- Lean sausage benefits from a quick butter baste for color and richness.
- Keep the pan off heat while tossing to prevent scrambling.
Variations
- Classic Pancetta Carbonara - Swap sausage for diced pancetta or guanciale.
- Forest Carbonara - Add sautéed mushrooms for depth and earthiness.
- Green Carbonara - Fold in peas or wilted spinach for a spring version.
Substitutions
- Grana Padano → Parmesan or Pecorino (slightly saltier).
- Spaghetti → Tagliatelle or bucatini (holds sauce similarly).
- Butter → Olive oil (lighter flavor, less creamy texture).
Best served with
- A chilled glass of Vermentino or dry Riesling
- Charred broccolini with lemon and sesame
- Warm sourdough with butter
How to Store Leftovers
Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or cream to revive the emulsion.
common questions
Can I use whole eggs instead of yolks?
Yes, but the sauce will be lighter and less velvety.
Can I make it without butter?
No - you need the fat to emulsify since the sausage does not render enough.
Is the Maui Nui Venison Summer Sausage fully cooked?
Yes - it only needs a quick sear for texture and heat.
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