Sausage And Bacon Carbonara Pasta

Ingredients

• 12 oz Spaghetti (dry, broken in half for easier stirring)
• 8 oz Bacon (cut into 1/4‑inch pieces)
• 8 oz Andouille Sausage (sliced into 1/4‑inch pieces; smoked preferred)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 2 Tbsp Unsalted Butter (softened to room temperature)
• 3 Large Eggs (room temperature)
• 1.5 cup Parmesan Cheese (freshly grated; half used in egg mixture, half added at end)
• 1 cup Italian Cheese Blend (mix of mozzarella and provolone, shredded)
• 3 cloves Garlic (minced)
• 1/2 tsp Red Chili Flakes (adjust to heat preference)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Cut bacon into 1/4‑inch pieces, slice sausage, mince garlic, and grate all cheeses. Soften butter to room temperature.

   Time: PT5M

2. Whisk Egg‑Cheese Mixture

   In a mixing bowl combine 3 eggs, 1/2 cup grated Parmesan, and a pinch of salt and pepper. Whisk until smooth.

   Time: PT3M

3. Cook Bacon

   Heat the skillet over medium‑high heat. Add bacon pieces and cook, stirring occasionally, until crisp but not burnt, about 5‑6 minutes.

   Time: PT6M

   Temperature: medium-high

4. Cook Sausage

   Using the same skillet, add sausage slices to the bacon fat. Cook, turning, until browned on both sides, about 4 minutes.

   Time: PT4M

   Temperature: medium

5. Remove Excess Grease

   Using a spoon, remove roughly half of the bacon‑sausage grease, leaving about 1‑2 Tbsp for flavor.

   Time: PT1M

6. Sauté Garlic & Chili Flakes

   Add minced garlic and red chili flakes to the pan. Cook, stirring constantly, for 45 seconds to 1 minute until fragrant.

   Time: PT1M

   Temperature: medium

7. Add Cream and Simmer

   Stir in 1 cup heavy cream and 2 Tbsp softened butter. Bring to a gentle simmer; do not boil. Simmer for 2 minutes to thicken slightly.

   Time: PT2M

   Temperature: medium

8. Cook Pasta

   While the sauce simmers, bring a large pot of salted water to a boil. Cook 12 oz spaghetti according to package directions until al dente, about 9‑10 minutes. Reserve 1 cup pasta water, then drain.

   Time: PT10M

   Temperature: boiling

9. Combine Pasta with Sauce

   Return the drained pasta to the pot (off the heat). Quickly pour the egg‑Parmesan mixture over the hot pasta, tossing continuously so the residual heat gently cooks the eggs, creating a creamy coating.

   Time: PT2M

10. Add Meat and Cheese

    Stir the bacon‑sausage mixture into the pasta. Fold in the remaining Parmesan and the Italian cheese blend until melted and evenly distributed.

    Time: PT2M

11. Plate and Serve

    Transfer the carbonara to a serving platter or bowls. Garnish with a sprinkle of extra Parmesan and a pinch of chili flakes if desired.

    Time: PT1M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

70 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Spaghetti: fettuccine, linguine
• Instead of Bacon: turkey bacon, pancetta
• Instead of Andouille Sausage: chorizo, Italian sausage
• Instead of Heavy Whipping Cream: half‑and‑half, whole milk + butter
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Large Eggs: egg substitute (for binding only)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Italian Cheese Blend: additional mozzarella, cheddar
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Red Chili Flakes: cayenne pepper, crushed red pepper
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot
• Skillet or Large Frying Pan
• Colander
• Mixing Bowl
• Whisk
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Cheese Grater

Critical Steps — Do Not Skip

• Whisking the egg and Parmesan mixture until smooth.
• Cooking garlic just until fragrant without browning.
• Tempering the egg mixture with hot pasta off the heat to avoid scrambling.

Chef Tips from the Video

• Use high‑quality smoked andouille sausage for authentic flavor.
• Room‑temperature butter emulsifies better with the cream, giving a smoother sauce.
• Finish the dish off the heat; residual heat is enough to set the sauce without scrambling.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream.

Freezer: Not recommended; the cheese texture changes after freezing.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Grate cheeses and mince garlic up to 24 hours ahead; keep refrigerated.
• Prepare the egg‑Parmesan mixture and store covered in the fridge; bring to room temperature before using.
• Cook pasta al dente, rinse with cold water, and store in a sealed bag; reheat in the sauce.

Frequently Asked Questions