Luxuriously Pasta Carbonara


Pasta Carbonara was something I always ordered out at an Italian restaurant. It seemed so complicated — a dish I couldn’t possibly make myself at home — silly me. Of course, I could make Pasta Carbonara! I make bread and pastries. Those are tricky to prepare well.

Confidence with Cream


I had nothing to fret about regarding this recipe. Anyone can do it. It is just cream, egg yolks, Parmesan cheese, and pasta water.

Why was I so afraid? No clue. It does take practice to get the consistency right. It is simple. And quick.

Sausage or Bacon


You can make this recipe the more traditional way with bacon. Or you can make it with sausage. Depending on how I feel, I use spicy or mild sausage. That goes for how I prepare the sausage. Sometimes I take the sausage out of the casings frying it up that way or cook them whole then slicing them placing them on top of the pasta.

It is worth trying to find pappardelle. I prefer how the sauce takes to it.

So you can now skip the restaurant and make Pasta Carbonara at home.

Need more pasta recipes? Visit the pasta section of Well Worn Apron.


Pasta Carbonara with Italian Sausage


  • 8 ounces pappardelle or fettuccine
  • 1 cups frozen peas
  • 1 Tablespoon olive oil
  • 4 Italian sausage links - spicy or mild (about 1 pound)
  • 2 large egg yolks
  • 1/2 cup half-and-half or whipping cream
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving
  • Kosher salt and black pepper


  • Cook the pasta according to the package directions, adding the peas during the last minute of cooking. Reserve ½ cup of the cooking water, drain the pasta and peas, and return them to the pot.
  • Heat the oil in a large skillet over medium-high heat. Cook the sausages, turning occasionally, until cooked through about 10-15 minutes.
  • In a mid-sized bowl, whisk together the egg yolks, half-and-half or cream, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Add the egg mixture and reserved cooking water to the pasta and peas in the pot.
  • Cook over low heat, tossing gently, until the sauce is slightly thickened and coats the pasta. Serve with the sausage and additional cheese.
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