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A bowl of spaghetti carbonara topped with grated cheese and cracked black pepper, featuring creamy sauce and pieces of pancetta on a dark wooden surface.

Maui Nui Venison Summer Sausage Carbonara

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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.
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Prep Time 10 minutes
Cook Time 10 minutes
Active Time 15 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Main Course, Pasta
Cuisine: Californian, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz Maui Nui Venison Summer Sausage
  • 6 oz Noodles
  • 3 egg yolks
  • 3 tablespoon Grana Padano cheese
  • ¼ cup heavy cream
  • 2 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • black pepper to taste
  • ¼ cup reserved pasta water

Equipment

  • Large Skillet
  • Mixing bowl
  • Whisk
  • Tongs
  • Microplane

Method
 

Cook the Pasta
  1. Boil dried noodles in salted water until al dente (~11 min). Drain pasta and reserve ¼ cup of hot pasta water.
Build the Emulsion
  1. In a mixing bowl, whisk egg yolks, Grana Padano, cream, and 1 tablespoon softened butter into a smooth paste. This forms the fat base since the sausage is lean.
Crisp the Sausage
  1. Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
  2. Add Maui Nui Venison Summer Sausage and sear 1–2 minutes per side until edges brown and surface blisters. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready. Remove and set aside. You're after color and caramelization, not rendered fat.
Toss & Emulsify
  1. Add pasta directly to the skillet (off heat). Fold in the egg mixture, tossing quickly while adding hot pasta water a little at a time until the sauce turns creamy and coats each strand. If the sauce looks tight or greasy, add pasta water a tablespoon at a time, tossing between additions, until it looks silky.
Finish
  1. Fold in the crisped sausage and crack fresh black pepper over top. Add extra cheese to taste.

Notes

Storage: best eaten right away, the egg-based sauce turns grainy once refrigerated and reheated. If you must, store for up to a day and reheat very gently over low heat with a splash of water, stirring constantly.

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