Jamie Oliver's Easy Sausage Carbonara

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  • 5 ounces

    dry noodles

  • 3


  • 1/2 bunch

    fresh Italian parsley (½ oz)

  • one

    big egg

  • 1 ounce


  1. Cook pasta in skillet with boiling salted water according to package directions, then drain and reserve one cup of cooking water. Meanwhile, squeeze the sausage meat from the skins, then, with wet hands, quickly form 18 balls of uniform size. Roll them up and top with black pepper, then cook in a nonstick skillet over medium heat with ½ tablespoon of olive oil until golden and cooked through, stirring regularly, then turn off the heat.

  2. Finely chop the parsley, stems and everything, beat with the egg and a splash of water to cook the pasta, then grate and finely mix most of the Parmesan.

  3. Mix the drained pasta in the sausage tray, pour the egg mixture and stir for 1 minute on the fire (the egg will cook gently in the residual heat). Loosen with a good jet of reserved cooking water, season to perfection with sea salt and pepper and finely grate the remaining Parmesan.

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Easy Carbonara Jamie Oliver Sausage

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