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Carbonara-Style Penne and Sausage
Recipes
Carbonara-Style Penne and Sausage
6 servings
30 minutes total

Ingredients

  • 4 oz Deli pecorino Romano cheese (+ more, optional for serving)
  • 6 large eggs
  • 1 (12 oz) package smoked Italian chicken sausages
  • 4 slices bacon
  • ⅔ cup half-and-half
  • ½ teaspoon kosher salt
  • 2 teaspoons freshly cracked black pepper (+ more, optional for serving)
  • 16 oz penne pasta
  • 1 cup frozen peas

Steps

    1. Bring water to a boil for pasta. Grate cheese (about 2 cups). Separate eggs for yolks (reserve whites for another use). Cut sausages into ½-inch-thick slices; cut bacon into 1-inch pieces (wash hands).
    2. Whisk in small bowl: cheese, egg yolks, half-and-half, salt, and pepper; set aside.
    3. Place bacon in large, nonstick sauté pan on medium. Cook 5–6 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon, leaving drippings in pan.
    4. Meanwhile, cook and drain pasta following package instructions.
    5. Add sausages to pan with bacon drippings. Cook 3–4 minutes, stirring occasionally, until browned. Add hot pasta to pan with sausages; toss to coat. Remove pan from heat.
    6. Stir in cheese mixture and peas, stirring continuously until cheese has melted, and sauce has thickened and is 160°F. Top with bacon and additional cheese and pepper, if using; serve.

    Chef's Tip: Heat the cheese mixture gently in step 6 to avoid ending up with scrambled eggs.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 640, Total Fat 30g, Sat Fat 13g, Trans Fat 0g, Chol 310mg, Sodium 1090mg, Total Carb 63g, Fiber 4g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 32g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 6%