Pasta Carbonara With Spicy Sausage

Pasta Carbonara with Spicy Sausage
Romulo Yanes
Serves 4
preparation
20
minutes
cooking
20
minutes
other
0
minutes

Ingredients

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

Directions

  1. 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.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausages, turning occasionally, until cooked through, 8 to 10 minutes.
  3. In a medium bowl, whisk together the egg yolks, half-and-half, 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.

 

Sarah Copeland
March 2011

Nutritional Information

  • Per Serving
  • Calories 557
  • Fat 29 g
  • Sat Fat 11 g
  • Cholesterol 157 mg
  • Sodium 1280 mg
  • Protein 28 g
  • Carbohydrate 44 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 267 mg
What does this mean? See Nutrition 101.