Pasta Carbonara With Spicy Sausage
Serves 4|
Hands-On Time:
20m
|
Total Time:
20m
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
- 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.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausages, turning occasionally, until cooked through, 8 to 10 minutes.
- 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.
Nutritional Information
- Per Serving
- Calories 557
- Fat 29g
- Sat Fat 11g
- Cholesterol 157mg
- Sodium 1280mg
- Protein 28g
- Carbohydrate 44g
- Sugar 4g
- Fiber 4g
- Iron 4mg
- Calcium 267mg
What does this mean? See Nutrition 101.
Quick Tip
This dish is especially delicious made with fresh pasta. Use 12 ounces of fresh pasta for 8 ounces of dried.
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