Add sausage for a delicious twist to the traditional Italian carbonara.
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 63g
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- 75g dry spaghetti
- 2 Cumberland sausages (or any sausages will do)
- 2 rashers of bacon (ideally smoked streaky)
- 1 tbsp of olive oil
- 1 clove garlic
- 1 egg
- 10g Parmesan
- Fresh basil (optional to serve)
- Boil a large pan of salted water over a high heat. Add the dry spaghetti and cook for 8-9 minutes, until just cooked through. (Stir once to separate strands once in the water.)
- Squeeze the sausage meat from the skins and roll into small balls, about 4 per sausage. Dice the bacon into small squares.
- Grab a large frying pan and set over a high heat with the olive oil. Add the sausage balls and bacon, then fry for a few minutes to brown before turning the heat down and cook for a few more minutes.
- Peel and chop the garlic. Once the bacon and sausage are well browned and cooked through (cut into the sausage and have a look if you’re not sure) add the garlic and fry for another minute.
- Separate the egg and add the yolk to a mixing bowl with about a tablespoon of the hot pasta water. Grate in the cheese and crack in plenty of black pepper, then mix all together.
- Drain the spaghetti, saving some of the pasta water. Add the pasta and 2 tablespoons of reserved water into the main frying pan. Toss everything together and take the pan off the heat.
- Pour the pasta into the bowl with the egg mixture, keep stirring really well and add more reserved water if you need to in order to get a silky sauce.
- Serve up immediately and finish with the fresh basil (optional).