Carbonara with Buffalo sausages stuffed with mozzarella

In a large saucepan, add water with 1 tablespoon of salt and wait for it to boil. In a non-stick pan, after letting it heat up, add the buffalo sausages stuffed with mozzarella, cut into slices, and sauté over medium heat. Once they turn brown, add the wine and leave on the heat until the alcohol evaporates. Remove from the heat while there is still moisture.

Add the pappardelle to the boiling water and stir at first over high heat. Boil the pasta 3 minutes less than the time indicated on the package. Before draining, remove 2 cups of the boiling water and let it cool slightly.

After straining the pasta, add the butter and garlic to the same pot and stir over medium heat so that it does not burn.

In a bowl, beat the egg white and then add the yolk and mix again. Slowly pour the water we reserved from the pasta into the bowl and mix continuously with a wire whisk and add a little salt and pepper.

Add the sausages and wine sauce to the pot with the butter and garlic and stir over very low heat. Add the egg mixture and stir quickly.

Add the grated mozzarella and stir until melted over low heat.

Remove from the heat and add the spaghetti. Stir well again and place back on the heat, adding the chopped basil. Serve immediately.