Pasta Carbonara with Italian Sausage

Pasta Carbonara with Italian Sausage

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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Can you ever have enough salsa?

Can you ever have enough salsa?

Why, no, no, you can’t ever have enough salsa. Well, ok, maybe if it isn’t fresh homemade salsa and comes out of the jar.

Warm weather begs for salsa to me. I love the brightness of salsa. The texture of salsa. The smell of salsa. I can make a meal out of fresh salsa and chips.

I love simple salsa. Just tomatoes, white onion, cilantro, chile pepper, garlic, salt, and lime juice chopped fine. Nothing fancy for me.

I’ve been using this recipe from Real Simple magazine for years.

The 2.5 cups get eaten pretty quickly so double the recipe or there will be sad faces.

Everyone in our house loves the salsa.

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Presentation Matters

Presentation Matters

Presentation of food does matter. I learned that from Japanese friends. Japanese cuisine is so beautifully presented. It sets the diner’s tastes buds up of a delicious experience.

That’s one reason I’m not a fan of buffets. Regardless of how tasty the food is, it never looks appealing in the line and definitely not once on the plate.

Even though a friend’s mother would say that it didn’t really matter what it looked like since it all ends up in the same place. While she is correct, eating should involve more than one sense.

My only exception is Indian food. I think it looks so interesting with the colors and textures of vegetables and lentils.

We’re having snacks tonight for dinner while watching football. And even with snacks, I like to arrange the food in a nice manner. Makes it more appealing and pleasurable experience.

Is that what dining should be?

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Pantry Raid

Pantry Raid

Raided the pantry. So what am I going to cook with the above ingredients?

We wanted a quiet Sunday and didn’t really fancy going out to lunch since there aren’t any decent lunch options on a Sunday here other than fast food. We didn’t feel like sandwiches, but wanted something simple.

I went to the pantry and fridge pulling out what I had: beef broth, old bread, butter, thyme, onions, and Swiss cheese.

And what did I make? My own version of French Onion Soup. It is healthy, quick, and simple. In less than 20 minutes, we had a warm, homemade lunch.

Really, it is simple. Melt butter in sauce pan, slice onion paper thin, sauté them until soft in butter, add broth and a dash of thyme. Cook until hot. Slice bread placing in bowl then add cheese. Pour broth over bread. Voila, there’s lunch!

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