Jamie Oliver's Easy Sausage Carbonara is my latest 5-ingredient, 30 minute meal obsession and gives spaghetti and meatballs a whole new meaning. Yes it's simple enough to memorize, but don't worry, make this quick and comforting pasta dinner once and your family will never let you forget it!
Course: entree, pasta
handful of fresh parsley, chopped
1cupshredded Parmesan cheese
1/2poundsweet Italian sausage meat
1tspfresh cracked black pepper
salt and pepper to taste
Whisk the eggs together in a bowl and mix in the parsley and cheese.
Pinch or scoop tablespoon sized amounts of sausage meat and form into balls. Sprinkle the peppers on a plate and give them a mix. Roll each sausage ball in the pepper to lightly coat.
Heat the olive oil in a skillet and when the oil is shimmering hot but not smoking, add the meatballs. I like to shake and swirl the pan until the meatballs have gotten some color all over, this helps to maintain their round shape. Saute for several minutes, keeping the meatballs moving, until the sausage is golden brown and cooked through. They should read 160F on an instant read thermometer. Keep warm.
Meanwhile cook your pasta in lots of salted water according to package directions until al dente. Drain, reserving some of the cooking water, and add the dripping wet pasta to the meatballs in the pan, the extra water clinging to the pasta is going to help create the sauce.
Working off the heat, add the egg mixture, tossing continuously as the heat of the pasta 'cooks' the eggs into a silky sauce. Add more pasta water if needed.
Serve right away with extra cheese and parsley.
Make it your own ~
Make it with fettuccine ~ use any pasta that is good at grabbing sauce, flat sided fettuccine and linguine work well.
Make it gluten free ~ there are lots of great gluten free pastas out there!
Make it spicy ~ use hot Italian sausage, or add red pepper flakes.
Make it meatless ~ use vegetarian meatballs, either homemade or store bought.
Make it for breakfast ~ use country sausage and have it in the am, why not?
Make it ahead ~ You can make the meatballs up to a day ahead, but cook them just before serving because you want all the drippings from the pan to flavor the sauce.
Make more! You can double the recipe, but I'd only use 3 eggs.
https://theviewfromgreatisland.com/jamie-olivers-easy-sausage-carbonara-recipe/ May 14, 2018