This Egg & Sausage Carbonara is a long-time family favorite!  Originally inspired by Rachael Ray’s 1998 version of her Spaghetti Carbonara: Pasta with Bacon and Eggs (found in the First printing of 30-Minute Meals), this easy pasta dish was made by my mom often when we were young, and still now when we all visit home.  Doubling the ingredients can make it a perfect choice for feeding a crowd, and for the vegetarians, it’s an easy swap to use your favorite veggie sausages instead!

Servings: About 4

Ingredients:

4 Mild Or Spicy Italian Chicken Sausages Of Choice, such as Bilinski’s

(Traditional Italian sausage can be used if preferred over chicken)

1 Pound Spaghetti

4 Minced Garlic Cloves

3 Tablespoons Extra Virgin Olive Oil, Plus Extra For The Sausages

4 Eggs

Crushed Red Pepper Flakes, To Taste

1/2 Cup Grated Parmesan Cheese

Black Pepper And Sea Salt, To Taste

Directions:

Slice the sausages into 1/2 inch pieces, and cook them with olive oil over medium heat until browned and crispy.  They can then be removed from the pan and set aside

Boil water for the pasta

Beat the eggs in a bowl and set aside

Cook the pasta according to the package instructions

While the pasta is cooking, in a large skillet, evenly pour in the 3 tablespoons of olive oil, and heat up the garlic on low heat (sprinkling in some red pepper flakes to taste)

Just before draining the finished pasta, take out about 3 spoonfuls of the boiling water and add it into your egg mixture

Drain and rinse the cooked pasta and add it to the skillet of garlic and olive olive, turning the heat up to medium

Coat the pasta evenly, then add in your cooked sausage pieces

Pour in the scrambled eggs, and toss it all together for about 1 minute, or until the eggs are cooked to your liking

Remove from heat, and mix in the parmesan and a generous amount of black pepper

Serve with extra cheese, black pepper, red pepper flakes, and salt to taste

Enjoy!

Ingredient recommendations linked!