Spaghetti with sausage meat and cream, carbonara style

Spaghetti with sausage meat and cream, carbonara style

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 to 4
Author Connie Veneracion


  • 150 grams pasta (spaghetti, linguine, fettuccine…)
  • 300 grams spicy, garlicky sausages (I used the native Vigan longganisa), you can use some other variety but I really urge you not to use sweet sausages
  • 4 egg yolks
  • 1/2 cup cream
  • 1/4 cup grated cheese (I used Edam)
  • salt to taste
  • pepper
  • 4 tablespoons chopped parsley


  • If the sausages are linked together, cut them into individual pieces. Slit the casings and press out the meat.
  • Lightly beat together the egg yolks, cream, cheese and parsley.
  • Cook the pasta in salted boiling water.
  • While the pasta cooks, heat a frying pan. When hot, add the sausage meat. If your sausage meat contains a good amount of fat, you won’t need to oil your frying pan. Just let the fat melt and cook the sausage meat in it until really browned and lightly crisp.
  • Reserve a cup of the pasta water. Drain the pasta.
  • Off the heat, add the pasta to the browned sausage meat. Toss well. Pour in the egg yolk-cream mixture and toss briskly (remember to do this off the fire) to prevent the egg yolks from curdling. You want a smooth sauce, not scrambled eggs. Don’t worry about salmonella in raw eggs — the very hot pasta will cook the egg yolks.
  • Now, about the sauce. If the sauce seems too thick, add the pasta water, little by little and stirring as you pour, until you get the consistency that you like.
  • Taste. Season with salt and pepper. Remember that the sausage meat is already highly seasoned and spiced so add salt and pepper little by little, tasting after each addition.
  • Serve the spaghetti with sausage meat and cream while hot.