High-Protein Carbonara with Chicken Sausage
A protein-packed take on classic carbonara, using egg yolks, chicken sausage, and high-protein pasta for a rich and satisfying dish.
Ingredients
For the Pasta & Protein
- 6ozhigh-protein pasta
- 2pieceegg yolks
- 1piecewhole egg
- 3chicken sausage links, diced (I used kirkland cracked black pepper and parmesan chicken sausage)
- 2tbspgrated Parmesan cheese
- 1/2cupreserved pasta water
For Flavor & Seasoning
- 1tspolive oil
- 2clovegarlic, minced
- 1/2tspblack pepper
- 1/4tspred pepper flakes
- 1tbspchopped fresh parsley
How to make High-Protein Carbonara with Chicken Sausage
Cook the Pasta
Boil pasta according to package directions until al dente.
Reserve ½ cup pasta water, then drain pasta.
Cook the Chicken Sausage
In a large pan, heat olive oil over medium heat.
Add diced chicken sausage and cook until browned, about 3-4 minutes.
Add garlic and sauté for 30 seconds until fragrant.
Prepare the Egg Mixture
In a bowl, whisk together egg yolks, whole egg, Parmesan, and black pepper.
Combine Everything (Off Heat!)
Reduce heat to low and toss the cooked pasta with the sausage in the pan.
Remove the pan from heat and slowly mix in the egg mixture, stirring quickly to coat the pasta without scrambling the eggs.
Add reserved pasta water a little at a time until the sauce is creamy and clings to the pasta.
Serve & Garnish
Plate the pasta and top with extra Parmesan, fresh parsley, and more black pepper.
Tips & Tricks
Use freshly cracked black pepper for the best flavor.
Be sure to remove the pan from heat before adding the egg mixture to prevent scrambling.
Abigail Zysk
(@poultryraptor)
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