Smokies & Broccoli Spaghetti Carbonara
This rich and creamy pasta recipe, made with smoked chicken sausages, makes for a quick and tasty meal any night of the week.
- 4 Maple Lodge Farms Smokies Chicken Sausages, sliced
- 12 ounces spaghetti
- 3 cups small broccoli florets
- 4 eggs
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh parsley
1Cook spaghetti according to package directions, adding broccoli florets in last 2 minutes of cooking. Drain, reserving 2/3 cup pasta water.
2In bowl, whisk together eggs, pepper, salt and 1/2 cup Parmesan cheese; set aside.
3Meanwhile, heat oil in large skillet set over medium heat; cook Smokies Chicken Sausages for 3 to 5 minutes or until golden brown. Add garlic; cook for 1 minute. Add spaghetti, broccoli and pasta water to skillet. Remove from heat.
4Immediately stir egg mixture into pasta, stirring constantly, for 30 to 60 seconds or until pasta is coated and sauce is thickened. Sprinkle with remaining Parmesan cheese and parsley.
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
– Substitute asparagus, green beans or beans for broccoli if desired.
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