20-Minute Sausage Carbonara Recipe | Yummly

20-Minute Sausage Carbonara

Laurie B.: "With high school and college boy-sized appetites…" Read More
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  • 8 ounces noodles (whole wheat linguine or fettuccine)
  • 2 tablespoons olive oil
  • 3 spicy Italian sausage (links, casing removed)
  • salt (/pepper)
  • 1/3 cup shredded Parmesan cheese
  • 3 large eggs (beaten)
  • 1/4 cup parsley
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    NutritionView More

    Sodium41% DV990mg
    Fat63% DV41g
    Protein53% DV27g
    Carbs14% DV42g
    Fiber8% DV2g
    Calories650Calories from Fat370
    Total Fat41g63%
    Saturated Fat13g65%
    Trans Fat
    Calories from Fat370
    Total Carbohydrate42g14%
    Dietary Fiber2g8%
    Vitamin A10%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Laurie B. 20 days ago
    With high school and college boy-sized appetites in the house, I pay attention to dishes that get an immediate “This is GOOD.” I used bowties for the pasta and did not add more salt...sausage is salty enough for us. We also topped each serving with a sprinkle of shredded mozzarella. Prep is as easy as described, too. I’ll return to this dish!
    Gosbee 2 months ago
    Absolutely delicious. I added four medium eggs and bacon. Can highly recommend.
    Erin 4 months ago
    First time making any carbonara and this tasted great! I did wind up looking up some recipes after the fact, as the sauce seemed very egg yolky at first, and not what I've remembered of carbonara in the past. Thankfully I did a couple things right that I don't think the recipe suggests - A) let the eggs sit out at room temp, and really whisk those eggs!, B) make sure to remove from heat when you're adding in the egg/cheese so as not to end up with scrambled eggs! I don't feel like my noodles were hot enough because they sat for a few mins before adding back in to toss with the sausage. Maybe this is why the sauce still looked to egg yolky. And I feel after reading some other recipes, that 3 eggs might be a lot for 8oz of pasta. So that also may have had something to do with it. I'd probably try 2 next time. I did let the whole dish sit back on the burner on low for a little bit, mixing frequently to be sure the egg was cooked through enough. And this did not ruin the dish. Curious to try again with one less egg, but overall, it was very good and simple to make :)
    Zack Serakowski 8 months ago
    Awesome and easy. I used a little hotter sausage and it was great.
    Smith a year ago
    easy and delicious! we love this dish, i use protein pasta so it's actually pretty healthy
    Mary Helen H. a year ago
    Delicious! Super easy and very tasty. I will definitely make it again.
    Ana Albanese a year ago
    This is a quick and delicious meal. Turned out great! Will definitely make again and again
    Torgerson a year ago
    It was very good, but I was skeptical of the noodles being hot enough to cook the egg, so I gave it some time on the heat after adding the egg. Over all I liked it.
    Nick a year ago
    REALLY GOOD! I make standard spaghetti carbonara all the time, and this has a lot more flavor. I used (american) breakfast sausage instead of Italian sasauge, because it's cheaper.
    Cynthia Fusillo a year ago
    It was good, but I had to add heavy cream and spinach and more Parmesan cheese and then it came out to be maybe four stars after adding all that
    Tarryn 2 years ago
    Be sure to precook the noodles! Very yummy!