Carbonara sausage

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  • Sausages, fresh pork: 8
  • Spaghetti: 400 g
  • Olive oil:
  • Salt and pepper: taste.
  • Eggs yolks: 4
  • Cream: 100 ml
  • Parmesan cheese: 100 g
  • Grated rind of lemon: 1
  • Chopped parsley: The taste


Start by finding the sausages: take the skin off the sausages after, with wet hands, make small balls of meat, about the size of marbles.

Heat a frying pan and pour a good drizzle of olive oil. Carefully, fry the meatballs, sausage until they are golden. While this put a pot with water and salt to the heat and, when it is boiling, add the pasta and cook according to package instructions.

In a bowl beat the egg yolks of eggs, cream, half the parmesan, grated rind of lemon and parsley.

When the pasta is done, drain, but leave a little of the cooking water. Add the egg mixture and the meatballs with the mass and get involved as well. If the mass start picking up then add a little of the cooking water. Sprinkle with the rest of the parmesan cheese and serve immediately.

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