If you have yet to try a truly soul-satisfying pasta that blends bold flavors with creamy, luxurious texture, then you are in for a treat with this Bucatini Carbonara with Sausage Recipe. Imagine tender bucatini noodles enveloped in a silky sauce made from eggs and freshly grated Parmigiana-Reggiano, each bite bursting with the smoky crispness of bacon and the rich savoriness of Italian sausage. This dish is not only quick and simple to prepare but also elevates a classic carbonara into a hearty, crowd-pleasing meal perfect for any occasion.
Ingredients You’ll Need
These ingredients come together in a straightforward way but each plays a crucial role in crafting that perfect balance of creaminess, spice, and umami. With nothing fancy needed, every element shines on its own and contributes to the overall harmony of this Bucatini Carbonara with Sausage Recipe.
- 12 oz dried bucatini pasta: The hollow center of bucatini holds the sauce beautifully, ensuring every twirl is coated with flavor.
- 3 large eggs: These create the velvety base of the sauce without the need for cream, lending richness and a silky texture.
- 1 cup fresh grated Parmigiana-Reggiano cheese: This cheese adds a nutty, salty depth that lifts the sauce and complements the meats perfectly.
- ½ lb bacon: Cooked to crispy perfection, it delivers that irresistible smoky crunch.
- 2 garlic cloves, minced: Garlic infuses the dish with aromatic warmth and a subtle bite.
- 1½ tsp coarsely cracked black pepper: Freshly cracked pepper adds a pungent spiciness that brightens the rich sauce.
- ¼ lb Italian sausage: This sausage brings a juicy, seasoned meatiness, balancing the bacon’s smokiness and adding complexity.
How to Make Bucatini Carbonara with Sausage Recipe
Step 1: Prepare the Creamy Sauce
Start by whisking the eggs vigorously in a large bowl to break them up, then stir in the freshly grated Parmigiana-Reggiano cheese. This mixture forms the luscious base of your carbonara sauce, so make sure it’s well combined and smooth before moving on.
Step 2: Cook the Meats and Garlic
In a skillet over medium heat, cook the bacon until it turns crisp and golden. Right at the end, toss in the minced garlic and let it sauté just for 30 seconds to release its fragrant aroma without burning. Remove the bacon and garlic, drain excess fat, then roughly chop the bacon. Next, in the same skillet, cook the Italian sausage until it’s completely browned and no longer pink inside. Drain the fat and set both meats aside — their vibrant flavors will soon mingle with the pasta.
Step 3: Cook the Bucatini Pasta
Bring a large pot of salted water to a boil, then add your bucatini pasta. Cook according to package instructions until al dente, making sure it retains some bite to hold up well under the sauce. When ready, reserve about one cup of the pasta cooking water before draining; this starchy water is your secret for achieving that perfect sauce consistency later.
Step 4: Combine Pasta with Sauce and Meats
Immediately transfer the hot bucatini into the bowl with your egg and cheese mixture. Toss everything vigorously to coat each noodle while the pasta’s heat gently cooks the eggs to a creamy sauce—no scrambling here! Fold in the crispy bacon, cooked sausage, and garlic, tossing again to distribute the flavors evenly. If you notice the pasta seems dry, gradually add reserved pasta water until everything feels silky and luscious.
Step 5: Season and Serve
Finish by seasoning the pasta generously with the coarsely cracked black pepper, giving it that signature carbonara bite. Divide the vibrant, comforting pasta into four bowls and get ready to dig into that crave-worthy combination of creamy sauce, smoky bacon, and savory sausage.
How to Serve Bucatini Carbonara with Sausage Recipe
Garnishes
For a final touch, sprinkle a bit more fresh Parmigiana-Reggiano over the top to intensify the cheesy goodness and add a handful of chopped fresh parsley for a pop of color and freshness. A light drizzle of good quality extra-virgin olive oil can also heighten the richness and shine.
Side Dishes
This bucatini carbonara pairs beautifully with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or a slice of crusty sourdough also makes a perfect companion, inviting you to mop up any lingering creamy sauce on your plate.
Creative Ways to Present
Take your presentation up a notch by serving this dish in rustic bowls and topping it with a cracked egg yolk in the center for a visually stunning touch. You can also plate individual nests of bucatini twisted neatly using tongs for a restaurant-style look that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the bucatini carbonara in an airtight container in the refrigerator. The flavors meld even more overnight, making it a delicious next-day meal. Just be aware the pasta may absorb some of the sauce and firm up a bit.
Freezing
While this dish is best enjoyed fresh, you can freeze it if necessary. Place cooled pasta in a freezer-safe container, but know that the texture might slightly change once thawed. Freezing may cause the sauce to separate slightly, so it’s not recommended as a first choice.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of pasta water or milk to revive the creamy texture. Avoid microwaving at high heat as it can scramble the eggs and dry out the sauce. Stir gently and evenly until warmed through.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While bucatini’s hollow shape works beautifully to hold the sauce, you can substitute with spaghetti, linguine, or even rigatoni if you prefer. Just keep in mind the texture and sauce absorption may differ slightly.
Is it necessary to use raw eggs in this carbonara recipe?
The eggs are essential for that rich, creamy sauce without cream. The heat from the freshly cooked pasta gently cooks the eggs as you toss, creating a silky texture. Make sure to toss quickly and avoid direct high heat to keep from scrambling.
Can I make this dish vegetarian?
You can certainly omit the bacon and sausage or replace them with vegetarian alternatives like smoked tempeh or mushrooms. However, the classic smoky meaty flavor is a big part of what makes this Bucatini Carbonara with Sausage Recipe so special.
What type of cheese works best?
Parmigiana-Reggiano is traditional and provides a sharp, nutty flavor. Pecorino Romano is another excellent choice if you want a slightly saltier, tangier kick. Feel free to mix both for complexity.
How do I prevent the sauce from scrambling?
The key is to work quickly and toss the hot pasta with the egg and cheese mixture off direct heat. Adding reserved pasta water slowly helps create a smooth emulsion. If the heat is too high or mixing is slow, the eggs can scramble instead of becoming creamy.
Final Thoughts
This Bucatini Carbonara with Sausage Recipe is one of those magical dishes that feels effortless to whip up but tastes like a special occasion. It’s unbelievably comforting, packed with bursts of smoky, cheesy, and savory notes that will quickly make it a weeknight favorite. I can’t wait for you to try it and share it with people you love—you’ll be amazed how quickly it disappears from the bowl!
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Bucatini Carbonara with Sausage Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Bucatini Carbonara with Sausage is a quick and flavorful Italian pasta dish combining the creamy richness of eggs and Parmigiano-Reggiano cheese with crispy bacon, Italian sausage, and fragrant garlic. Ready in just 15 minutes, this comforting meal is perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 12 oz dried bucatini pasta
Carbonara Sauce
- 3 large eggs
- 1 cup fresh grated Parmigiana-Reggiano cheese
Meat and Aromatics
- ½ lb bacon
- ¼ lb Italian sausage
- 2 garlic cloves, minced
Seasoning
- 1½ tsp coarsely cracked black pepper
Instructions
- Prepare the egg and cheese mixture: In a large bowl, whisk the eggs thoroughly. Stir in the freshly grated Parmigiano-Reggiano cheese until combined to create a creamy base for the carbonara sauce.
- Cook the bacon and garlic: In a skillet over medium heat, cook the bacon until it becomes crispy. Add the minced garlic and sauté for about 30 seconds to release its aroma. Drain excess fat from the skillet, then chop the bacon into bite-sized pieces.
- Cook the Italian sausage: Using the same skillet, cook the Italian sausage until it is no longer pink in the center. Drain any remaining fat from the sausage and set it aside with the bacon and garlic mixture.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente, according to package instructions. When the pasta is cooked, reserve one cup of the pasta water before draining.
- Toss pasta with sauce and meat: Place the hot, drained bucatini into the bowl with the egg and cheese mixture. Toss thoroughly to coat the pasta, allowing the heat from the pasta to gently cook the eggs and create a smooth sauce. Add the cooked bacon, sausage, and garlic, mixing well to combine all flavors. If the pasta appears too dry, gradually add some reserved pasta water to loosen the sauce.
- Season and serve: Season the pasta generously with coarsely cracked black pepper. Divide the carbonara evenly among 4 bowls and serve immediately for a comforting and delicious meal.
Notes
- Be sure to toss the pasta quickly with the eggs off the heat to prevent scrambling.
- Adjust black pepper according to taste for more or less spice.
- Reserve pasta water is key to achieving a creamy sauce consistency.
- You can substitute pancetta for bacon if preferred.
- This recipe is best enjoyed fresh and not suitable for reheating as it may cause the sauce to separate.
