Sausage Spaghetti

Think of this as a rustic, meaty riff on carbonara. Hot spaghetti gets tossed with crumbled Italian sausage, chopped bacon, beaten eggs, and grated Parmesan. The residual heat from the pasta gently cooks the eggs into a creamy coating that clings to every strand.

No jarred sauce, no simmering for hours. Brown the sausage and bacon while the pasta boils, toss everything together in the pot, and dinner is on the table. The sausage brings fennel and herb flavors that do all the seasoning work for you.

The key move is working quickly when you add the beaten eggs. Toss constantly so the heat sets them into a silky sauce rather than scrambled bits. Hot pasta straight from the pot is a must for this to work right.

Pro Tips

• Remove sausage from casings and break it into small crumbles as it browns for even distribution throughout the pasta.
• Toss the eggs in off the heat or over very low flame. Too much direct heat scrambles them instead of creating that glossy, clingy sauce.
• Reserve a splash of starchy pasta water before draining. If the mixture feels dry, a couple tablespoons loosens it up beautifully.
• Freshly grated Parmesan melts smoother than pre-grated. The anti-caking agents in the bag stuff can make the sauce gritty.

Variations

• Use spicy Italian sausage and add red pepper flakes for a kicked-up version.
• Swap spaghetti for rigatoni or penne to catch more of the egg-cheese sauce in the tubes.
• Add frozen peas when you toss the pasta for a pop of color and sweetness.