Chicken Sausage Carbonara

Name: Chicken Sausage Carbonara
Prep time: 15
Cook time: 7
Total time: 22
Yield: 1
Ingredients: large eggs, at room temperature; large egg yolks, at room temperature; freshly grated Pecorino Romano cheese, plus more for serving; freshly ground black pepper, plus more for serving; spaghetti or bucatini; extra-virgin olive oil; links The Sausage Project Classic Roasted Chicken Sausage, finely diced; Kosher salt, to taste

Prep Time: 15 min | Cook Time: 7 min | Servings: 1

Classic Roasted

Dinner

Like cacio e pepe, carbonara is one of those Italian classics built from almost nothing: pasta, eggs, cheese, pepper, pork, and about 30 minutes of your time. And like cacio e pepe, it’s as easy to botch as it is to make. The line between silky sauce and scrambled eggs is thin, but we’ll get you across it.

Our take swaps the cured pork for leaner Classic Roasted Chicken Sausage, finely diced and browned until deeply golden, so you get something savory in every bite. From there, it’s all in the toss. Whisk a little hot pasta water into the eggs and cheese, pour the mixture over the pasta off the heat, and keep everything moving until it turns glossy. Half the sausage goes on top at the end, which is the kind of garnish we can get behind.

See Recipe

A steaming bowl of chicken sausage carbonara. — Screenshot

SERVING MULTIPLIER:

Ingredients

2 large eggs, at room temperature

2 large egg yolks, at room temperature

1 cup freshly grated Pecorino Romano cheese, plus more for serving

1 teaspoon freshly ground black pepper, plus more for serving

12 ounces spaghetti or bucatini

2 tablespoons extra-virgin olive oil

3 links The Sausage Project Classic Roasted Chicken Sausage, finely diced

Kosher salt, to taste

Instructions

Prep Time: 15 min | Cook Time: 7 min | Servings: 1

b>Make the egg mixture: In a medium bowl, whisk the whole eggs, egg yolks, Pecorino Romano, and black pepper until well combined. Set aside.

Cook the pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente, about 8–9 minutes. Before draining, reserve 2 cups pasta water.

Cook the sausage: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring often, until deeply golden brown, about 6–8 minutes. Turn off the heat. Transfer half the sausage to a plate and set aside. Add the hot pasta directly to the skillet and toss with the remaining sausage.

Make the sauce: Whisk about ½ cup warm pasta water into the egg-and-cheese mixture to temper the eggs. Pour the mixture over the warm pasta, tossing constantly with tongs until the cheese melts and the eggs form a silky, glossy sauce. If the sauce is too thick or clumpy, add more reserved pasta water, about ¼ cup at a time, until smooth and velvety. Taste and season with kosher salt, if needed.

Serve: Divide the pasta among shallow bowls. Top with the reserved sausage, more Pecorino Romano, and freshly cracked black pepper. Serve immediately.

tags: Mediterranean Pasta