High-Protein Carbonara with Chicken Sausage

To create a vegetarian version of high-protein carbonara, you can substitute the chicken sausage with plant-based sausage or sautéed mushrooms for added flavor. Additionally, ensure that the high-protein pasta you choose is egg-free to maintain a vegetarian-friendly dish.

To store leftover high-protein carbonara, let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, add a splash of reserved pasta water to help restore the creamy texture.

Yes, you can use whole eggs instead of just egg yolks in your high-protein carbonara. However, using only egg yolks will give you a richer and creamier sauce. If you choose to use whole eggs, consider using two whole eggs instead of the two yolks and one whole egg for a balanced texture.

High-protein carbonara pairs wonderfully with a simple side salad dressed with olive oil and lemon juice. You can also serve it with steamed vegetables or garlic bread for a more filling meal. A light white wine, such as Pinot Grigio, complements the dish nicely.

To ensure your high-protein carbonara sauce is creamy, make sure to remove the pan from heat before adding the egg mixture. Stir quickly and incorporate the reserved pasta water gradually until you achieve a smooth, creamy consistency. This method prevents the eggs from scrambling.