We Are the World Carbonara

I can go just so long without a great dish of pasta.  After all, I ate it at least once a week when I was growing up, and I love it.  This is Mexican, meets Italian, meets Greek pasta and it’s so good, my mouth is watering thinking about it!!

For this recipe, I used up a lot of things I had in the freezer.  So, just keep in mind this is a really flexible recipe for me.  I didn’t want to use cream, and used the green enchilada sauce in its place.

Pasta Carbonara

We Are the World Carbonara

Total Time: 30 minutes

Yield: Serves 8


  • 3 TBSP extra virgin olive oil
  • 1 1/2 cups thinly sliced smoked (deer meat) sausage
  • 6 slices cooked bacon, chopped
  • 1 cup taco meat
  • 1 1/2 cups roasted tomatoes
  • 5 egg yolks
  • 1 cup green chile enchilada sauce
  • 1 1/2 cups crumbled feta cheese
  • 1 lb cooked pasta (I used fettuccine noodles), undercook by about 2 minutes, reserve 1 cup cooking water
  • Salt and pepper


  1. Heat oil in a large skillet. Cook sausage until starting to brown. Add bacon and taco meat and continue cooking.
  2. Stir in tomatoes and reduce heat to very low.
  3. Mix together yolks and green enchilada sauce. Stir in feta. Set aside.
  4. Place pasta on tomato meat mixture. Pour yolk / enchilada sauce over pasta. Toss everything together. Add pasta water, if needed.
  5. Pace yourself!