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Creamy Italian Sausage & Parmesan Pasta
Inspired by the technique of carbonara, the sauce gets its creamy texture from egg yolks, freshly grated Parmesan, and starchy pasta water, with no need for heavy cream.
Serves 2-4
Ingredients
2 cups dried rigatoni
3 fresh Italian sausages, casings removed
3 small portobello mushrooms, chopped (optional)
½ cup freshly grated Parmesan cheese
2 egg yolks
1 tsp olive oil
1 tsp dried thyme (optional)
1 tsp garlic salt (or 1 tsp garlic powder with a pinch of salt)
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
Salt, to taste
Optional: red pepper flakes
Optional: parsley and extra Parmesan for serving
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni according to the package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
Remove the sausage from the casings and crumble it into the pan. Cook until browned, breaking it into small pieces as it cooks.
Add the chopped mushrooms and cook until softened. Stir in the thyme, garlic salt (or garlic powder with a pinch of salt), oregano, and black pepper. Taste and adjust the salt if needed.
Reserve about 1 tsp of the rendered sausage fat.
In a bowl, whisk together the egg yolks, reserved sausage fat, black pepper, and Parmesan cheese.
Before draining the pasta, reserve ½ cup of the hot pasta water.
Whisk 2 tbsp of the hot pasta water into the egg mixture to gently temper the eggs.
Drain the rigatoni and immediately add it to the skillet with the sausage and mushrooms.
Remove the skillet from the heat. Pour the egg and Parmesan mixture over the pasta (not directly onto the hot pan) and toss continuously until the pasta is coated in a silky sauce.
Add the reserved pasta water a little at a time until the sauce reaches your desired consistency.
Garnish with parsley, extra Parmesan, and red pepper flakes if desired.
