In this Linguine alla Carbonara, meatballs, peas and bacon are tossed in a simple eggy cheese sauce. So simple, SO delicious!

The other day I was contemplating what I should make with the four egg yolks that I had left over from this recipe. Well it was either a hair moisturizing treatment, mayo or linguine alla carbonara. Obviously I went with the pasta.

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It’s been a loooooooong time since I made this.

But one thing I knew for sure is that it’s all in the sauce! A carbonara sauce usually is consisted of egg yolks, heavy cream (although some debate about that), cheese and BACON! This time I decided to add some Italian sausage and a lil’ lemon zest, and I was so glad I did! Serve with a crisp salad and some of this bread and your meal will be rock solid. Promise.

Oh and FYI, I’ve ate 26 Hershey kisses while typing up this post. Somebody puh-lease hand me an apple?!

The carbonara musts… and don’t forget the kosher salt and the black pepper (I ran out of room)!

Start out by rolling the Italian sausage into little bite-size meatballs.

One pound of Italian sausage should yield about 35-40 depending on the size.

Cook up the half pound of bacon, and then just drain off all but about two tablespoons of the bacon grease.

Over medium heat, immediately add the sausage…

…And brown them on all of their sides, until they are cooked throughout.

Once the last batch of sausage balls hit the pan, add kosher salt to some boiling water and cook the pasta to al dente. For me it was 7 minutes… but follow your package directions.

In the last minute of cooking add about 3 pressed garlic cloves and stir until the garlic is aromatic and golden, about a minute. Remove the sausage balls to paper towel lined plate to drain.

Next, in a large bowl add the egg yolks, cream, salt, a generous amount of black pepper and a little lemon zest.

Then whisk into submission.

Next, grate a cup of the Pecorino Romano cheese and a little extra for later… if you know what I mean! 😉

Then add the cup of cheese to the egg mixture and mix.

Next, once the pasta is cooked, save a cup of the pasta water, drain the pasta into a colander and immediately toss the hot pasta into the egg/cream mixture until every strand of pasta is drenched in the sauce!

Next, add in about cup of peas. The hot pasta will thaw them out quickly.

Next, crumble the bacon and add it to the pasta as well.

Lastly add in the mini sausage balls and toss.

I was totally speechless! And apparently totally forgetful…

Because I totally forgot to chop up parsley and sprinkle it on top! Oh well… Parsley-shmarsley it was fab anyways!

To losen the sauce up a bit, add a little pasta water at a time until desired consistency is reached.

I mean really, pasta shouldn’t taste this good! Wait, yes it should!! Not to mention it’s probably the easiest pasta dish to make in the entire world of pastas! Make this one ASAP. You’ll be glad you did!

Enjoy! And if you give this Linguine alla Carbonara recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

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Yield: 8 servings

Linguine alla Carbonara

In this Linguine alla Carbonara, meatballs, peas and bacon are tossed in a simple eggy cheese sauce. So simple, SO delicious!
Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Ingredients

  • 1/2 pound bacon, cooked
  • 2 tablespoons reserved bacon fat
  • 1 pound mild italian sausage
  • 3 clove garlic, pressed
  • 4 large egg yolks
  • 1/2 cup heavy cream
  • 1 cup pecorino romano cheese, freshly grated
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/2 teaspoon lemon zest
  • 1 cup petite peas
  • 1 pound linguine
  • minced fresh parsley, for garnish

Instructions 

  • Bring a large pot of salted water to a boil.
  • Roll the Italian sausage in to bite-size meatballs, about 35-40.
  • In the reserved bacon fat over medium heat; working in batches, brown and cook the sausage.
  • In the last minute toss in the pressed garlic and cook until fragrant and golden {about one minute}. Remove sausage balls to a paper towel lined plate to drain.
  • While the last batch of sausage meatballs are in the pan; cook the pasta according to package directions to al dente.
  • Mean while in a large bowl whisk together the egg yolks, heavy cream, salt, a generous amount of black pepper, 1/2 teaspoon lemon zest and the grated cheese.
  • Once the pasta is cooked, reserve a cup of pasta water and drain linguine.
  • Immediately add the hot pasta to the egg mixture and toss until pasta is evenly coated and the cheese melted. Next add in peas, crumbled bacon and the sausage. Toss and serve with a little remaining Pecorino Romano and chopped fresh parsley.
  • To losen the sauce up a bit, add a little pasta water at a time until desired consistency is reached. 
  • *Use reserved pasta water to thin out the sauce if desired.
Serving: 1g, Calories: 836kcal, Carbohydrates: 47g, Protein: 22g, Fat: 62g, Saturated Fat: 25g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 26g, Cholesterol: 199mg, Sodium: 626mg, Potassium: 350mg, Fiber: 3g, Sugar: 3g, Vitamin A: 532IU, Vitamin C: 9mg, Calcium: 182mg, Iron: 2mg
Author: Laurie McNamara
Course: Mains & Entrees
Cuisine: Italian