How thick should carbonara sauce be?u003cbru003e

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.

How do you avoid curdled eggs when making sausage carbonara?u003cbru003e

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.

Is sausage carbonara difficult to make?u003cbru003e

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.

Is carbonara safe to eat since it uses raw eggs?u003cbru003e

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.

20-Minute Sausage Carbonara

Name: 20-Minute Sausage Carbonara
Cook time: 20 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 oz pappardelle noodles; 2 tablespoons olive oil; 1 pound ground Italian sausage; ½ teaspoon kosher salt; ½ teaspoon black pepper; ⅓ cup Parmesan cheese, grated; 3 large eggs; ¼ cup fresh parsley, chopped

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

Scale

8 oz pappardelle noodles
2 tablespoons olive oil
1 pound ground Italian sausage
½ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup Parmesan cheese, grated
3 large eggs
¼ cup fresh parsley, chopped

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Instructions

Cook the pasta: Cook pappardelle noodles (8 oz) according to package directions until al dente. Before draining, reserve ½ cup pasta water.
Brown the sausage: Heat olive oil (2 tablespoons) in a large skillet over medium heat. Add ground Italian sausage (1 pound) and cook until browned, breaking it apart with a spatula as it cooks. Season with salt (½ teaspoon) and black pepper (½ teaspoon).
Make the sauce: In a small bowl, whisk together eggs (3 large) until smooth. Stir in Parmesan cheese (⅓ cup).
Combine everything: Add the drained pappardelle noodles to the skillet and toss to coat in the sausage fat. Remove the skillet from the heat and stir in a splash of reserved pasta water.
Finish the carbonara: Pour the egg and Parmesan mixture over the pasta and toss quickly until the sauce becomes silky and coats the noodles. Add reserved pasta water as needed to loosen the sauce.
Serve: Sprinkle with fresh parsley (¼ cup) and 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: 0 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size:
Calories: 452
Sugar: 1.7 g
Sodium: 533.4 mg
Fat: 22.1 g
Carbohydrates: 43.4 g
Protein: 18.8 g
Cholesterol: 165.8 mg