Linguine alla Carbonara with Italian Sausage Meatballs
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Linguine tossed with a silky egg and cheese sauce, studded with browned Italian sausage meatballs, crispy bacon, and peas. Rich and satisfying, this is a weeknight dinner that feels restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/2 pound center cut bacon (sliced)
- reserved bacon fat
- olive oil
- 1 pound mild or hot italian sausage
- 3 clove garlic (sliced)
- 4 large egg yolks
- 1 cup pecorino romano cheese (freshly grated, plus more for serving)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1/2 to 1 teaspoon lemon zest
- 1 cup petite peas
- 1 pound linguine
- minced fresh parsley (for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 25m
- Sodium
- 1572mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 136mg
- Calcium
- 322mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.