Sausage carbonara (Linguine alla carbonara di salsiccia)

Sausage carbonara

Serves 4

  • 4 quality Italian sausages

  • olive oil

  • 2 slices thickly cut higher-welfare pancetta, chopped

  • sea salt

  • freshly ground black pepper

  • 320 g dried linguine

  • 4 large free-range egg yolks

  • 100 ml single cream

  • 50 g Parmesan cheese, freshly grated

  • zest of 1 lemon

  • 1 sprig fresh flat-leaf parsley, chopped

  • extra virgin olive oil

With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausagemeat about the size of large marbles and place them to one side.



Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.



In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!

Nutritional Information

Sausage carbonara (Linguine alla carbonara di salsiccia)

With smoky pancetta bites

0 foodies cooked this
If you like sausages and eggs (who doesn't!) you'll go mad for this twist on classic carbonara
Serves 4
20m
Super easy
Method

This is like having a breakfast dish of pasta and it is absolutely delicious! If you are a fan of sausages and eggs you'll love this combination. Not only does it look impressive but it's so quick to make. There's a subtle line between having a smooth, silky egg sauce and scrambled eggs – both will taste delicious but smooth and silky is far more desirable.

With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausagemeat about the size of large marbles and place them to one side.

Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.

In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!

Nutritional Information Amount per serving:
  • Calories 678 34%
  • Carbs 47.6g 21%
  • Sugar 2.6g 3%
  • Fat 42.6g 61%
  • Saturates 16.4g 82%
  • Protein 25.7g 57%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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