Sausage Carbonara
Indulge in the rich, comforting flavors of Sausage Carbonara, a mouthwatering twist on the classic Italian favorite. This quick and easy recipe combines perfectly al dente spaghetti with savory sautéed Italian sausage, creamy eggs, and a touch of heavy cream for a luscious, velvety sauce. The dish is further elevated by the bold aroma of garlic and freshly grated Parmesan cheese, making each bite irresistibly satisfying. Finished with a sprinkle of fresh parsley and a dash of black pepper, it’s a 30-minute meal that harmoniously blends robust flavors and creamy textures. Perfect for weeknight dinners, this hearty dish is sure to become a family favorite. Serve with a crisp side salad and extra Parmesan for the ultimate dining experience!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams Italian sausage (mild or spicy)
- 4 large eggs
- 80 grams Parmesan cheese
- 60 milliliters heavy cream
- 2 large garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 10 grams fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
While the spaghetti is cooking, remove the casing from the Italian sausage and break it into small pieces.
In a large skillet over medium heat, heat the olive oil. Add the sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
While the sausage cooks, finely mince the garlic cloves. Add the minced garlic to the skillet with the sausage and sauté for 1-2 minutes until fragrant. Remove the skillet from heat.
In a medium mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, salt, and black pepper until smooth. Set aside.
Return the drained spaghetti to the skillet with the sausage. Toss to combine.
Quickly pour the egg mixture over the hot pasta and sausage, stirring vigorously to coat the pasta. The residual heat will cook the eggs and create a creamy sauce. If the sauce seems too thick, gradually add small amounts of reserved pasta cooking water until desired consistency is reached.
Chop the fresh parsley. Sprinkle it over the pasta and toss gently to combine.
Serve the sausage carbonara immediately, garnished with more Parmesan cheese and black pepper if desired.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 5237 mg | 228% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.5 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 984 mg | 76% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
