This pasta with sausage and egg, also known as weeknight pasta, is SO GOOD and perfect for a quick dinner!
Print Recipe

Sausage Linguine in an Easy Egg Sauce

Course: Main Course
Cuisine: Italian
Keyword: pasta, sausage, weeknight meal
Servings: 4 people


  • 1 lb Italian sausage sweet or spicy
  • 1 cup mushrooms optional
  • 2 tbsp olive oil extra virgin
  • 1 lb linguine
  • 4 egg yolks
  • 1/2 cup whole milk or half and half
  • 3/4 c Parmesan cheese
  • 1/2 tbsp lemon juice
  • 1 tsp parsley
  • salt
  • pepper


  • Remove the sausage casing if necessary, and cut into chunks or slices. Cut the mushrooms into chunks or slices of similar sizes.
  • Heat the oil in a large pot. You can do it in a pan too, but if you choose a pot big enough to cook the pasta, you only dirty one dish. Saute the mushrooms for a few minutes, then add the sausage. Make sure they're fully cooked. Set aside.
  • In the same pot, remove excess oil and boil water. Cook the linguine until al dente or your preferred doneness - we're not judging here!
  • While the pasta cooks, put the egg yolks in a mixing bowl. Add milk, 1/2 cup Parmesan, lemon juice and salt & pepper. Whisk until combined.
  • Drain the linguine, saving 1 cup of water. Put the pasta, sausage and mushroom back in the pot and mix together.
  • Pour the egg sauce over top and stir well to make sure everything gets coated. The sauce should thicken but not get chunky. If it's too thick, add pasta water a little at a time until you've reached your desired consistency.
  • Serve individual portions, then sprinkle with remaining cheese and parsley/chives.