Spaghetti With Sausage Alla Carbonara Recipe (2024)

I halved the recipe so that the two of us wouldn't leave leftovers. I only used one egg and that worked out OK. Delicious.

What is the "large serving bowl with hot water" for? I read the recipe several times and don't see what that's for. Do you lightly beat the eggs over the warm water?

I made this with buccatini (spaghetti-like tubes). We all liked it. I'll add a bit more pasta water next time.

What do you mean --- leftovers?

That's the "warm serving bowl" at the beginning of step 4. So if you filled a bowl with warm water as opposed to heating the bowl in the oven without water, dump the water out before adding the ingredients. Hope that helps!

I cooked this for dinner. Since there are two of us, I used half the spaghetti and all of the pork. Was great--and now we get to have leftovers tonight. I think a pound of spaghetti would be more than the meat could handle.

Really easy and tasty recipe! Used spicy chicken sausage in lieu of pork sausage and it was great. Added some hot chili pepper flakes while cooking the sausage in the wine. Delicious!

I made this for dinner as written with the only change being the addition of some fresh English peas. Delicious!

I added some spinach before adding the pasta and doubled the cheese. So good!

Phenomenal and easy. One note though, tasters (my wife and others) noted that when using fresh egg noodles (from Melissa Clark's recipe) it was a little too "eggy". Try dried pasta for this egg heavy dish - but man, are the flavors good.

I think this would’ve been better with less pasta maybe 12 oz of pasta instead of 16 oz. also don’t forget to save some pasta cooking water I found the sauce to be quite dry on its own.

I also mixed sweet and hot Italian sausage, for a bit of a bite. So tasty!! Served it with a green salad with ample tomato and red onion, drizzled with a sweet-ish oil/vinegar/wine/pear dressing, as well as home-made buttry garlic bred--heaven!!

Not quite. Norcina sauce uses cream and Carbonara sauce uses eggs.

Zowie! My first carbonara turned out perfectly. No substitutions except parmesan for pecorino, and linguine for spaghetti--that's what was in the cupboard.Apres' movies, I will serve this to friends with a green salad and a nice red wine like the one suggested. Should be a 20 minute meal with advance prep and one practice run. Delicious.

Julia Child always used dry vermouth in place of white wine. I've been using it for years.

My whole family loved this! They’re pasta snobs. I used fettuccine and worked out great. Followed the recipe exactly except didn’t use an extra bowl. I just drained the pasta and used the same pot to mix everything together.

Do not add 1.5 tsp of black pepper unless you only want to taste pepper. Start with .5 tsp and then add more to taste once it’s in your bowl. Also, one of the eggs should just be the yolk to give it the traditional carbonara unctuousness. This version is too thin.

RE: the serving bowl of warm water. I know this comment is YEARS late, but after much consideration, my understanding is that the warm water is to heat the bowl, before step 4, pour the warm water out of the bowl-- leaving a warm serving bowl, and then add the sausage and spaghetti etc.

So the raw eggs are mixed in with the cooked pasta and sausage? Is that why you need a warm serving bowl? Instructions unclear.

made 1/2 recipe with meat substitute and Jovial cassava pasta, 1 egg, cuz it’s what i had on hand during covid. not bad but probably better with pork sausage and wheat pasta! i’m a fan of pecorino romano; i’m all sheep dairy, so increased. wonderful! next time may add peas or kale for some green.

Was low on pancetta so altered some amounts to serve 2. Prepared with 6 oz of angel hair pasta, 2 oz of pancetta, 1 full egg, 1 yolk, the full servings of both cheeses (1/3 cup each) and 1 cup pasta water. Added 2 cloves of garlic to pancetta while sautéing. Combined all in pan I sautéed pancetta & garlic in stirring 2 minutes. Served two hungry people with leftovers, easy & delicious!

Made this tonight for just the two of us, using 1/2 lb chicken sausage, 8 oz pasta ,and added some crushed red pepper flakes. Delicious and simple.

Easy, delicious. I love carbonara with guanciale, but who has that in their fridge? I used spicy turkey Italian sausage because that's what I had. Don't leave out the pepper, that's the carbon. haha.

I made this tonight, using margarine and omitting the pecorino to make it dairy free. I also used linguine because its what I had on hand. Wow, this was a winner! (For my husband and I, kids weren’t interested, but that just means more leftovers).

This was absolutely delicious! I did change the 3 whole eggs to 1 whole egg + 3 egg yolks to give a silkier texture. "Pulling" the pasta directly from the water into the pan with the sausage gave that "extra" bit of pasta water to keep the dish moist.

This was really very simple to pull together and very tasty! I love Florence Fabricant's recipes. Wonderful discovery! Sausage is always on sale at my store, and this recipe made a very inexpensive, simple, and satisfying dinner, yet with a touch of elegance.

Added basil, used 3 tbsp pasta water and double the pecorino

This was delicious! My family loved it. I used spicy Italian sausage from Whole Foods.

I halved the recipe (more or less) and added some cremini mushrooms. My daughter said it was the best pasta recipe I’ve ever made! And she doesn’t especially like mushrooms. Definitely will make again.

Halved the recipe to have just enough for two. Used one egg, and garnished generously with fresh basil which made it even better.