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
Scale
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.
