Spaghetti With Sausage Alla Carbonara
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound sweet Italian sausage
- 1tablespoon extra virgin olive oil
- 1tablespoon unsalted butter
- 1medium onion, sliced thin
- 1½teaspoons pepper
- 2bay leaves
- ½cup dry white wine
- Salt
- 1pound spaghetti
- 3large eggs
- ¼cup pecorino Romano
For the Spaghetti With Sausage Alla Carbonara
Nutritional analysis per serving (6 servings)
492 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 60 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 26 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Spaghetti With Sausage Alla Carbonara
- Step 1
Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
- Step 2
Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
- Step 3
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
- Step 4
Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.
Private Notes
Comments
I halved the recipe so that the two of us wouldn't leave leftovers. I only used one egg and that worked out OK. Delicious.
What is the "large serving bowl with hot water" for? I read the recipe several times and don't see what that's for. Do you lightly beat the eggs over the warm water?
I made this with buccatini (spaghetti-like tubes). We all liked it. I'll add a bit more pasta water next time.
So good! I made it exactly as written, except with bucatini, and a half pound each of hot and sweet Italian sausage, which was left over from the last time I made another NYTimes favorite, Gnocchi with Sausage and Peas.
Overly pan-heavy, and fuzzy in some specifics (e.g. grate the cheese.) I brightened it up with some sundried tomatoes. I skipped the bowl since it was just the two of us and we serve ourselves buffet-style from the stovetop. Also would recommend keeping the sausage mixture separate instead of tossing, otherwise the first few servings are mostly pasta as the sausage falls to the bottom. Add the sausage to individual servings instead.
I used chicken Italian sausages and 2 tbsp of olive oil (no butter), Parmesan for pecorino and added baby spinach to wilt w hot pasta. Wanted to use up leftover yolks so used 2 yolks 2 eggs. Very good! Next time I think I’ll mix grated cheese into the egg mixture (I believe this is a technique for traditional carbonara) rather than mixing into the pasta, as some of the cheese clumped up. Dare i say I like this better than porky guanciale.