Carbonara is never a healthy option, but this version is
made with a smooth, silky sauce, rather than with gallons of cream, so although
it's still a bit naughty, it feels much lighter. I've used fresh peas and broad
beans here, but frozen work well too
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| Sausage Carbonara |
Serves 6
Sausage Carbonara ingredients: 6 Italian meat sausages.
Olive oil. 2 garlic cloves, thinly sliced. few thyme sprigs, leaves picked. 1
dried chilli or 1 tsp dried chilli flakes. 50g podded fresh or frozen peas. 50g
podded fresh or frozen brad beans. 500g linguine or penne. 4 large egg yolks.
100ml pure (thin) cream. 20 grated parmesan cheese. 1 lemon. 1/2 bunch
flat-leaf parsley, leaves finely chopped
Sausage Carbonara recipe: 1- Fill a large pan with salted
water and bring to the boil over high heat. Squeeze the sausage meat out of the
skins and roll them into marble-sized meatballs. Place a large non-stick
fraypan over medium heat, add a good lug of olive oil and fry the meatballs for
5 minutes or until golden all over. Add the garlic and thyme, crumble in the
dried chilli, then reduce the heat to low and cook for a further 3-4 minutes.
Throw in the peas and broad beans and cook for a couple more minutes. 2-
Meanwhile, add the pasta to the boiling water and cook for 1 minutes less than
the packet instruction until al denta. In a large bowl, whisk the egg yolks,
cream and half the parmesan together, then finely grate in the lemon zest and
stir though the parsley. When the pasta's cooked, drain in a colander reserving
1 cup cooking water. 3- Working quickly, top the pasta back into the hot
saucepan and add the egg mixture, With tongs, keep the mixture moving so every
piece of pasta is coated, then add the meatballs, peas and board beans, and continue
to toss together-the egg will cook from the residual heat to create a gorgeous
silky coating. Loosen the sauce with a splash of cooking water, if needed, then
season to taste and serve straight away with the remaining grated parmesan
