Introduction: Gutso Carbonara

About: Once was a chef, now i'm a pizza tosser.... and that was a long time ago. Then I travelled the world, spent a lot of time in Antarctica, worked on pirate ships, and now I am in Melbourne...


Good thing I have a belly full of deliciousness.

This meal was created to be served as a main dish.  I wanted to create something that looks disgusting but tastes delicious. I decided to recreate intestines by stuffing a rich and chunky Pasta Carbonara inside of sausage casings.  The casings are coated in a sun dried tomato oil to give it a bloody color and the pasta is packed tight to encourage them to squirt and spurtle when cut open.

Step 1: Prep

This instructable requires basic cooking and cutting skills.

You will be needing​
  • 250g Spiral Pasta
  • 1 diced onion
  • 6 diced garlic cloves
  • 1 diced carrot
  • 1 stalk diced celery
  • 1 cup frozen peas
  • 3 sun dried tomatos
  • 18 large basil leafs
  • salt and pepper
  • 100g Pancetta
  • 1 egg
  • 100ml cream
  • 100g parmesan cheese
  • 50ml olive oil (plus extra)
  • 1 length 30mm Sausage casings

For the sausage casings, I did not want to have to recook the meal so I used non animal based casings. These required being soaked in warm water for at least 45 minutes.  After which I rinsed and let sit in bowl.

Step 2: Bloody Sundried Tomato Oil

This step is easy, I used three Sundried tomatoes and a bit of reserved oil from the jar.  Dice up the tomatoes finely and mix with the oil... taadaaa!! Next step, the Sausage Stuffing Device.

Step 3: Gut Stuffing Prep

I wish I had a proper sausage stuffing horn, but I don't.  So instead I made one.  I found a cylindrical plastic wine glass and cut off the bottom.  You can see a marking on the picture where the I measured a cut.  I aimed to make it around 25mm wide.

From there I took a rinsed sausage casing and tied a not in the base of it, pretty simple ey'.  The other end I carefully slid on my new homemade sausage casing horn... 

Step 4: Boiling Pasta

Another relatively simple step.  
  1. Get a large pot and put in heaps of water, pasta likes to be able to swim around a bit...
  2. Get that water hot, I do this by igniting the small burning element underneath the pot.
  3. Salt your water, you should aim to make your water as salty as the ocean... 
  4. Take note, you will need about a cup of water from this step for the next step, either reserve a bit at the end or start the next step at the same time like a champ.
  5. Add pasta and give it a stir for a few seconds so that it doesn't clump together.  Notice the wooded spoon on top, that is to help prevent the water from boiling over.
  6. After around 5-7 minutes I begin testing the pasta, to do this I carefully scoop out a noodle and take a bit.  You want the pasta to be quite soft for this meal, a bit past al dente. If it is not done, wait a few more minutes and try again.
  7. When the pasta is swell, pour it into a strainer and give it a quick rinse.  I want the pasta to be warm still since I will be serving immediately.

Step 5: Carbonara Part 1

  1. I place the pancetta in a pan on low with a tablespoon of olive oil then let it slowly warm up, this encourages as much of the delicious fats to ooze out of this delectable Italian style bacon.
  2. After about 10 minutes of occasionally stirring I add the onions, garlic, carrots, and celery.
  3. Increase the heat to medium and continue cooking for another 5-10 minutes occasionally stirring.
  4. After the onions begin to brown and carrots soften, I begin to take some of the pasta water out and pour it into the pan.  This is a process known as deglazing.  You may have noticed lots of browned bits in the bottom of the pan, but adding some liquid and stirring with a wooden spoon was scrape those delicious bits off and create a bit of a sauce at the same time.
  5. I next add the cream and the peas.

Step 6: Carbonara Part Deux

By now you may be drooling a bit... That is to be expected.  The scent of garlic and fatty cured pork belly does that sort of thing.
  1. I next add the basil... thats it, just put the basil in the pan.
  2. Now I temper the eggs.  This is a process to slowly warm up eggs so that they do not curdle when added to a sauce.  To do this I mix the egg in a small bowl then add a few spoonfulls of the carbonara sauce.
  3. Next I pour the sauce into a bowl on top of the pasta... 
  4. Now throw on the parmesan cheese and egg mix.  The heat from the sauce and pasta will be enough to cook the egg and thicken the sauce a bit...
  5. Yeah, now it is getting cheesy and delicious...
  6. You can eat this now, or you can continue this instructable and make it look like disgusting intestines... your choice.

Step 7: Its Stuffing Time!!!

Now comes the fun and giggles...

Be careful, I waited about 10 minutes for the pasta to cool down a bit so I did not burn myself.

To do this, I add a spoon full of pasta into the sausage horn and cram it down with the end of a spoon.  Not the most sophisticated of methods, but it works...  Do pay attention to the lovely noises the video makes, doesn't that sound delicious.

Keep adding a bit more and cramming it down into the the casing.  Make sure you make a lot of childish jokes and unleash your true immaturity during this part.

Eventually you should have about a meter or so of dinner, tie off the other end and repeat the process until you are out of pasta.  I was able to make about 3 lengths of intestines with this...

Step 8: Finish Them Guts

Mix with the bloody oil, light some candles, and unleash your inner zombie.

These look disgusting, they really do... I am kinda cringing about making something that looks so gross, but it does taste quite delicious... so bon appetite... unless you are the walking dead, in which case I say aarrghh, yarrgghh, aaarrhhghgh.

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