Rating: 4 stars
25 Ratings
  • 5 star values: 11
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Ready in 30 minutes or less, this smoked sausage and spinach linguine comes together under a cream sauce for an impossibly silky richness.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a medium bowl, whisk together egg yolks, milk, 1/2 cup cheese, lemon zest, and black pepper. Set aside.

  • In a 4-quart Dutch oven, cook linguine in a large amount of boiling salted water according to package directions, about 11 minutes. Drain, reserving 1/4 cup of the cooking water. Return linguine to Dutch oven.

  • Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes or until browned, adding garlic in the last minute of cooking.

  • Pour egg yolk mixture over linguine in Dutch oven. Add sausage and spinach; toss to coat. The heat from the pan and the linguine cooks and thickens the egg yolk, making a silky sauce. If needed, stir in enough reserved pasta cooking water to reach desired consistency. Toss with parsley.

  • Serve immediately. Sprinkle with additional Parmesan cheese, if desired.

Cook's Notes:

You can substitute half-and-half for the whole milk.

Feel free to use kale or mustard greens in addition to, or in place of, the spinach.

Nutrition Facts

663 calories; protein 28.4g; carbohydrates 50.1g; fat 38.2g; cholesterol 279.2mg; sodium 1056.6mg. Full Nutrition