Sausage Carbonara with Lemon and Parsley

4.80 from 5 votes

Sausage Carbonara is a fresh take on the classic, with sausage meatballs and a hint of lemon and herbs. Quick, easy and so tasty!

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Pasta

Cuisine: Italian

Servings: servings

Calories: 864kcal

Author: Carrie Carvalho

200 grams pasta of your choice I prefer spaghetti or tagliatelle for this recipe but any pasta will do!
200 grams good quality pork or chicken sausages I like Cumberland best
2 eggs
zest of 1 lemon
small bunch fresh parsley, chopped around 15 grams
30 grams grated parmesan cheese plus extra to serve
1 tbsp olive or vegetable oil

Remove the skins from the sausages and use wet hands to shape the sausage meat into bite-sized balls.
Bring a large pot of salted water to boil and cook the pasta accordingly to packet instructions.
While the pasta is cooking, heat the oil in a large non-stick frying pan and add the sausage balls. Cook, turning occasionally, until browned and cooked through.
Add the parmesan, eggs, parsley and lemon zest to a large bowl. Season with a pinch of salt and pepper and whisk together.
When the pasta is cooked, use tongs to transfer it directly into the bowl with the egg mixture. Toss thoroughly for a good minute or two, adding extra pasta water a dash at a time until the sauce reaches your desired consistency.
Season the pasta to taste with extra salt and pepper if desired. Split the pasta between 2 bowls, top with the cooked sausage balls and some extra parsley and parmesan.