Sausage Carbonara Pasta

This easy Sausage Carbonara Pasta puts a delicious twist on classic carbonara with savory Italian sausage, crispy bacon, pasta, and a rich, creamy sauce. It's a comforting, flavorful dinner that's ready in no time!

Course Main Dish

Cuisine Italian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 838kcal

Author Deborah Harroun

Ingredients

1 lb linguine pasta
1/2 lb bacon chopped
1 lb Italian sausage
4 large egg yolks
1/2 cup heavy cream
2.5 oz grated Parmesan cheese
zest of 1 lemon
2 teaspoons chopped fresh parsley
Extra parmesan and chopped parsley for serving, optional

Instructions

Bring a large pot of water to a boil. Salt generously, then add the pasta. Cook according to the package directions. Before draining, reserve a large mug full of the pasta water.
1 lb linguine pasta
Meanwhile, add the bacon to a large skillet over medium-high heat. Cook until it starts to release its fat, then add the sausage. Continue to cook, breaking up the sausage, until the sausage is cooked through and the bacon is crisp.
1/2 lb bacon, 1 lb Italian sausage
In a bowl, whisk together the egg yolks, cream, parmesan cheese, lemon zest, and parsley.
4 large egg yolks, 1/2 cup heavy cream, 2.5 oz grated Parmesan cheese, zest of 1 lemon, 2 teaspoons chopped fresh parsley
After draining the pasta, return it to the same pot. Add the egg mixture to the hot pasta and vigorously stir the pasta and the sauce. The heat will gently cook the eggs. It should form a silky sauce after stirring for a minute or two. If the sauce becomes too dry or stiff, add some of the starchy pasta water to loosen it up.
Add the sausage and bacon to the pasta. Season to taste with salt and pepper.
Serve topped with extra parmesan and parsley, if desired.
Extra parmesan and chopped parsley

Notes

Adapted from Jamie’s Italy

The original recipe printed here had you rolling the sausage into small balls, then cooking them that way, giving you almost little meatballs. I decided to simplify and skip rolling the sausage into balls.

I used bulk sweet Italian sausage, but you can also use links. Just remove the skins before adding the sausage and breaking it up.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition