Sausage carbonara is a quick and creamy pasta made with Italian sausage, eggs, and Parmesan cheese for a rich, silky sauce. Tossed with pappardelle and finished with fresh parsley, this easy recipe delivers bold flavor in under 30 minutes.
Can't recommend this recipe highly enough! It was so easy to throw together and the whole family devoured it. We will definitely be making it again at our house.
- Erica S.
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Bailey's Thoughts ...
If someone told me that they need something delicious but really don't want to cook (or don't have time), this Sausage Carbonara Recipe is the one I'd hand over without hesitation. This is one that never fails to impress, no matter who I share it with.
Picture this: ribbons of pappardelle tangled up with golden-brown Italian sausage, coated in a silky egg-and-Parmesan cheese sauce, and flecked with fresh parsley. It's cozy and creamy, with just enough bite from the sausage to keep things interesting. Everything happens in one pan, in about twenty minutes, and the result is a bowl of pasta that feels restaurant level but can be made at home.
Here's what you actually need to know: buy a ground sausage so you don't have to mess with casings, and salt your pasta water like you mean it. Whisk the eggs and cheese together until smooth before they ever hit the pan, and don't forget to save that starchy pasta water; it is the key to the sauce coming together. If you want this even faster, swap pappardelle for spaghetti or linguine.
-Bailey
P.S. If this pasta speaks your love language, you should absolutely try my Lemon Garlic Pasta with Chicken Sausage. It's bright, garlicky, and just as easy, but with a citrus twist.
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Ingredients
Pappardelle Noodles: Wide ribbons of pasta that cook quickly and hold onto the sauce. Substitution: Use spaghetti, linguine, or fettuccine if that's what you have.
Olive Oil: Helps brown the sausage and keeps things from sticking. Substitution: Any neutral oil like vegetable or canola oil works.
Ground Italian Sausage: Adds rich, savory flavor and a little spice depending on the variety. Substitution: Use ground pork, chicken sausage, or turkey sausage in the same amount.
Parmesan Cheese: Creates the creamy, cheesy sauce when mixed with eggs. Substitution: Pecorino Romano can be used in equal amounts.
Eggs: The base of the silky carbonara sauce. Substitution: No true sub, eggs are essential here.
Fresh Parsley: Adds color and a fresh finish. Substitution: Swap in fresh basil or vhices for a similar pop and freshness.
See recipe for quantities
Instructions
Step 1: Cook the pasta according to package directions. Drain. Reserve ¼ cup of pasta water.
Step 2: Heat a skillet over medium heat. Add olive oil and sausage. Brown sausage and season with salt and pepper. Reduce heat to low.
Step 3: In a small bowl, whisk together eggs and parmesan until smooth.
Step 4: Add the drained pasta to the skillet. Toss to coat in the sausage fat. Remove the pan from the heat and stir in 1 tablespoon of reserved pasta water.
Step 5: Pour the egg/parmesan mixture onto the sausage and noodles. Toss to coat. Use reserved pasta water as needed to thin sauce.
Step 6: Garnish with parsley. Toss once more and serve immediately.
Top Tip
The reserved pasta water is an important part of this recipe. It helps loosen the sauce and makes it silky. If you forget to save it, don't panic! Mix ¼ teaspoon cornstarch with 1 cup of water, then microwave it for about a minute (or until hot) to create a replacement for the pasta water.
Variations
Gluten-Free: Use gluten-free pasta in place of pappardelle.
Nut-Free: Already is!
Kid-Friendly: Use a mild Italian sausage instead of spicy, and skip the fresh parsely garnish if kids prefer simpler flavors.
Higher Protein: Swap pappardelle for chickpea or lentil-based pasta, or stir in ½ cup cottage cheese to the sauce.
Make-Ahead: Cook the sausage in advance and store in the fridge for up to 2 days. Reheat before assembling with freshly cooked pasta and sauce.
Spicy: Use spicy Italian sausage and add a pinch of red pepper flakes when browning the meat.
Lighter: Swap in ground chicken sausage for a leaner take on the dish without losing flavor.
Storage
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Not recommended. The egg-based sauce can separate and turn grainy once thawed.
Reheat: Warm gently on the stovetop over low heat, adding a splash of reserved pasta water (or regular water) to loosen the sauce. Avoid high heat, as it can cause the eggs to scramble.
Equipment
The pot and skillet pictured in this recipe are the 4.5 quart sauté pan and 6.5 quart dutch oven from Caraway. Both sizes are perfect for this recipe, but any brand offering a similar size pot/pan will work.
Watch: 20-Minute Sausage Carbonara
FAQ
The sauce should be creamy and glossy, not runny or clumpy. If it's too thick, stir in a little reserved pasta water to loosen it. If it's too thin, add more parmesan cheese to thicken.
Always remove the pan from the heat before adding the egg and cheese mixture. Direct heat will scramble the eggs. If the sauce starts to look curdled, quickly stir in a splash of reserved pasta water to smooth it out.
Not at all. Carbonara is one of the simplest pasta recipes you can make. It uses only a handful of ingredients and comes together in about 20 minutes.
Yes. The eggs are gently cooked by the heat of the pasta, creating a safe, silky sauce. For extra peace of mind, you can use pasteurized eggs.
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Recipe
20-Minute Sausage Carbonara
- Total Time: 20 minutes
- Yield: 4 servings
Description
Sausage carbonara is a quick and creamy pasta made with Italian sausage, eggs, and Parmesan cheese for a rich, silky sauce. Tossed with pappardelle and finished with fresh parsley, this easy recipe delivers bold flavor in under 30 minutes.
Ingredients
- Pappardelle noodles (8 oz)
- Olive oil (2 tbsp)
- Ground Italian sausage (1 lb)
- Salt (½ tsp)
- Black pepper (½ tsp)
- Parmesan cheese, shredded (⅓ cup)
- Eggs, beaten (3 large)
- Fresh parsley, chopped (¼ cup)
Instructions
- Cook pappardelle noodles (8 oz) according to package directions until al dente. Drain and reserve ¼ cup of the pasta water.
- Heat a skillet over medium heat. Add olive oil (2 tablespoons) and ground Italian sausage (1 pound). Brown the sausage, breaking it apart with a spatula, and season with salt (½ teaspoon) and black pepper (½ teaspoon). Cook until no longer pink, then reduce heat to low.
- In a small bowl, whisk together eggs (3 large) until smooth. Stir in Parmesan cheese (⅓ cup).
- Add the drained pappardelle noodles to the skillet. Toss to coat in the sausage fat. Remove the skillet from the heat and stir in 1 tablespoon of the reserved pasta water.
- Pour the egg and Parmesan mixture over the pasta and sausage. Toss quickly to coat, adding more reserved pasta water as needed until the sauce is silky and clings to the noodles.
- Sprinkle with fresh parsley (¼ cup) before serving. Serve immediately.
Notes
Remove from heat before adding eggs: Always take the skillet off the heat before stirring in the egg and cheese mixture. Direct heat will scramble the eggs instead of creating a silky sauce.
Use reserved pasta water: This is essential for loosening the sauce and helping it cling to the noodles. Add a tablespoon at a time until you reach the right consistency. If you accidentally throw the pasta water away, you can make a quick replacement by mixing ¼ teaspoon cornstarch with 1 cup of water and microwaving until hot.
Serve immediately: Carbonara doesn’t hold well once made. The texture of the sauce is best right after tossing.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce. Freezing is not recommended because the egg-based sauce separates when thawed.
Make-Ahead: You can brown the sausage up to 2 days in advance and refrigerate. When ready to serve, cook the pasta fresh and finish the recipe with the sausage and sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size:
- Calories:
- Sugar:
- Sodium:
- Fat:
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- Carbohydrates:
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- Protein:
- Cholesterol:
Dawn Conklin
This looks so delicious 🙂 I too have days where my blog calendar and what is actually happening don't match up - it happens quite often here haha! It happens more in the summer when the kids are home and the dog wants to get out and go places (ok we want to get out and take him places!) Can't wait to try this for dinner.
Bailey Sissom
Hey Dawn! I hope you love the Carbonara as much as us! I totally hear you about the Summer struggles. Mine have been back to school for a couple weeks now and I can't believe how much more constant I have been with blogging!
Erica S.
Can't recommend this recipe highly enough! It was so easy to throw together and the whole family devoured it. We will definitely be making it again at our house.
James
A family Favorite