Creamy Italian Carbonara with Sausage
This homemade creamy italian carbonara with sausage is absolutely delicious and surprisingly easy to make. You’ll love how amazing your kitchen smells!
Why I Love This Recipe
The first time I made this Authentic Malaysian Mee Jawa Recipe, I was taught this by a street food vendor who took pity on my amateur attempts. What struck me wasn’t just the incredible flavors, but how such simple ingredients could create something so satisfying.
My partner says this tastes better than their childhood favorite, and I completely understand why. The way the noodles absorb the sauce, the perfect balance of textures, the aromatic finish – it’s everything a great noodle dish should be.
The aroma alone will have everyone gathering in the kitchen. Whether you’re new to Asian cooking or a seasoned pro, this recipe will become a regular in your rotation.
Ingredients You’ll Need
Here’s what you’ll need – nothing too fancy, just good ingredients that work together beautifully.
- 1/4 lb. mild Italian sausage
- 1/2 lb. cooked ham
- 2 Tbsp. butter
- 1/2 c. minced parsley
- 3 eggs, beaten
- 1/2 c. grated Parmesan cheese
- Freshly ground black pepper, to taste
- 1/2 lb. cooked and drained spaghetti
Step-by-Step Instructions
Let’s break this down into easy steps. Take your time with each one – there’s no rush!
Fill a large pasta pot with water and add 1 tablespoon of salt. Bring to a rolling boil over high heat. This will take about 8-10 minutes, so start this first while you prep other ingredients. The water should be well-salted – it should taste like seawater.
While water heats, crack 3-4 eggs into a bowl and whisk until smooth. Grate about 1 cup of Parmesan cheese using a microplane grater – freshly grated melts much better than pre-grated. Cut Italian sausage and ham into bite-sized pieces. Have minced parsley and butter ready. Get everything organized before you start cooking.
Heat a large skillet over medium-high heat. Add the Italian sausage and ham pieces, breaking up the sausage as it cooks. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned and the ham develops crispy edges. You want golden-brown caramelization – this adds crucial flavor.
Using a slotted spoon, transfer the cooked meat to a plate, leaving the rendered fat in the pan. Don’t worry about getting every piece – a few bits left behind will add flavor. Keep the pan with the fat nearby and turn heat to low. Set the plate of meat aside but keep it close.
Your water should be boiling by now. Add the spaghetti to the boiling water and cook according to package directions until al dente (usually 8-10 minutes). Stir occasionally to prevent sticking. Reserve 1 cup of pasta cooking water before draining – you might need it for the sauce.
Quickly drain the pasta and immediately add it to the skillet with the rendered fat (or return the meat to the pan with pasta). Add the cooked meat back, plus the butter and minced parsley. Toss everything together using pasta tongs. Work quickly while the pasta is steaming hot.
This is the crucial step: Remove the pan from heat completely. Working very quickly, pour the beaten eggs over the hot pasta while tossing continuously with tongs. The residual heat will gently cook the eggs, creating a creamy sauce. Keep tossing for 30-45 seconds until eggs coat every strand.
Still off the heat, add the grated Parmesan cheese and several grinds of black pepper. Continue tossing with tongs, adding the cheese gradually while mixing. The cheese will melt from residual heat and combine with the eggs to create the signature carbonara cream sauce. Add pasta water if needed to loosen.
Give everything a final thorough toss with your tongs, making sure every strand is coated in creamy sauce. Taste and adjust seasoning with more black pepper or cheese if needed. The sauce should be silky and coat the pasta beautifully without being thick or separated.
Immediately divide the carbonara between warmed serving bowls or plates. Top each portion with additional grated Parmesan cheese and a final crack of black pepper. Serve immediately while hot – carbonara waits for no one! The contrast between the creamy sauce and hot pasta should be perfect.
How Do I Know It’s Ready?
Here are the key visual and sensory cues to ensure perfect results every time:
Vegetables: Bright color retained, tender-crisp texture
Overall: Ingredients hot throughout, no raw taste
Sauce too thin?
Mix cornstarch with cold water to create slurry for thickening
Frequently Asked Questions
The key is temperature control. The pasta must be hot enough to cook the eggs gently, but not so hot that it scrambles them. Remove the pan from heat before adding the egg mixture, and toss quickly. If it does break, add a splash of pasta water and whisk vigorously off the heat.
While traditional carbonara uses guanciale or pancetta, bacon works in a pinch. Choose thick-cut bacon and render it slowly to get crispy bits and flavorful fat. The smokiness is different but still delicious.
Save at least 1 cup before draining. The starchy pasta water is crucial for creating a silky sauce. Start with just a few tablespoons and add more gradually until you get the perfect creamy consistency.
Carbonara is best served immediately as the sauce can break when reheated. If you must make it ahead, slightly undercook the pasta and store the egg mixture separately. Reheat gently with a splash of pasta water, tossing constantly.
Spaghetti is traditional, but linguine, fettuccine, or rigatoni all work beautifully. The key is choosing a shape that holds the sauce well. Long pasta allows for better tossing and coating with the creamy egg mixture.
Final Thoughts
Once you’ve mastered this Authentic Malaysian Mee Jawa Recipe, you’ll never look at takeout the same way. There’s incredible satisfaction in creating restaurant-quality noodles in your own kitchen, customized exactly to your taste.
The techniques you’ve learned here apply to countless other noodle dishes. Experiment with different proteins, vegetables, and seasonings. The foundation is solid – now make it uniquely yours.
