Jamie Oliver

Sausage carbonara (Linguine alla carbonara di salsiccia)

With smoky pancetta bites

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Sausage carbonara (Linguine alla carbonara di salsiccia)

Serves 4
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    678
    34%
  • Fat
    42.6g
    61%
  • Saturates
    16.4g
    82%
  • Protein
    25.7g
    57%
  • Carbs
    47.6g
    18%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Italy
recipe adapted from

Jamie's Italy

Nutrition per serving
  • Calories
    678
    34%
  • Fat
    42.6g
    61%
  • Saturates
    16.4g
    82%
  • Protein
    25.7g
    57%
  • Carbs
    47.6g
    18%
  • Sugar
    2.6g
    3%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
  • 1 lemon , zest of
  • 1 sprig fresh flat-leaf parsley , chopped
  • extra virgin olive oil
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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!

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