Easy Sausage Carbonara Recipes

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JAMIE OLIVER'S EASY SAUSAGE CARBONARA



Jamie Oliver's Easy Sausage Carbonara image

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!

Provided by Sue Moran

Categories     entree     pasta

Time 30m

Number Of Ingredients 9

2 large eggs
handful of fresh parsley, chopped
1 cup shredded Parmesan cheese
1/2 pound sweet Italian sausage meat
1 tsp white pepper
1 tsp fresh cracked black pepper
1 Tbsp olive oil
1/2 pound pasta, any shape you love
salt and pepper to taste

Steps:

  • Whisk the eggs together in a bowl and mix in the parsley and cheese. Set aside.
  • 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. Add more pepper if necessary.
  • 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 and allow them to brown all over. 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 hot pasta water if needed.
  • Serve right away with extra cheese and parsley.

Nutrition Facts : Calories 556 kcal, Carbohydrate 44 g, Protein 28 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 145 mg, Sodium 778 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

EASY SAUSAGE CARBONARA



Easy sausage carbonara image

Provided by Jamie Oliver

Categories     Lunch & dinner recipes     Sausage     Lunch & dinner recipes     Cheap & cheerful

Time 15m

Yield 2

Number Of Ingredients 5

150 g dried tagliatelle
3 sausages
½ a bunch of fresh flat-leaf parsley (15g)
1 large egg
30 g Parmesan cheese

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  • Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
  • Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
  • Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
  • Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
  • Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

Nutrition Facts : Calories 633 calories, Fat 30.6 g fat, SaturatedFat 10.8 g saturated fat, Protein 33.6 g protein, Carbohydrate 59.3 g carbohydrate, Sugar 3.1 g sugar, Sodium 1.7 g salt, Fiber 2.6 g fibre

SUNNY'S 5-INGREDIENT SPICY SAUSAGE CARBONARA



Sunny's 5-Ingredient Spicy Sausage Carbonara image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

8 ounces egg pappardelle noodles
2 tablespoons olive oil
2 links spicy Italian sausage, casings removed, crumbled
Kosher salt and coarsely ground black pepper
1/4 cup grated (shredded) Parmesan
2 large eggs, beaten
1/4 cup finely chopped fresh parsley

Steps:

  • Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.
  • Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!
  • In a small bowl, whisk together the Parmesan cheese and eggs.
  • Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.

EASY SAUSAGE CARBONARA



Easy Sausage Carbonara image

This inventive and super easy take on Spaghetti Carbonara, as seen on Jamie Oliver's Channel 4 series, Quick & Easy Food, uses sausage and only takes 15 minutes.

Provided by Jamie Oliver

Categories     Dinner, Main Course

Time 15m

Number Of Ingredients 1

Pasta, Sausage

Steps:

  • Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls. Roll and coat them in black pepper, then cook in a nonstick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat). Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan. CALORIES 633kcal FAT 30.6g SAT FAT 10.8g PROTEIN 33.6g CARBS 59.3g SUGAR 3.1g SALT 1.7g FIBRE 2.6g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus.

SPAGHETTI WITH SAUSAGE ALLA CARBONARA



Spaghetti With Sausage Alla Carbonara image

A few days after a tasting of 2005 Barbarescos, I had dinner at Centolire, Pino Luongo's Italian restaurant on the Upper East Side. As I cruised the wine list, Mr. Luongo suggested a Barbaresco he had just acquired. Perfect timing.The menu offered several dishes that would seem to complement a Barbaresco, including chicken livers on a bed of fennel, a Tuscan pot roast, and spaghetti with sausage. My husband and I tried them all. The intensity of the chicken livers and beef, however, seemed to point more toward Barolo. The pasta, Mr. Luongo's variation on the classic carbonara, delivered balance and richness.His approach to cooking is a very grandmotherly "some of this, some of that." He did provide some measurements, but I felt at ease adjusting them to my taste, like reducing the amount of pepper and increasing the cheese.

Provided by Florence Fabricant

Categories     dinner, easy, weekday, pastas, appetizer, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound sweet Italian sausage
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium onion, sliced thin
1 1/2 teaspoons pepper
2 bay leaves
1/2 cup dry white wine
Salt
1 pound spaghetti
3 large eggs
1/4 cup pecorino Romano

Steps:

  • Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
  • Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
  • Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
  • Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.

Nutrition Facts : @context http, Calories 509, UnsaturatedFat 8 grams, Carbohydrate 60 grams, Fat 16 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 552 milligrams, Sugar 3 grams, TransFat 0 grams

ITALIAN CARBONARA WITH BACON



Italian Carbonara with Bacon image

Truly authentic Italian carbonara with bacon coal miners' recipe.

Provided by ShaneRyan

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 35m

Yield 8

Number Of Ingredients 10

1 (16 ounce) package spaghetti
12 slices thick-cut, applewood-smoked bacon
2 tablespoons olive oil, divided
1 onion, finely chopped
2 large cloves garlic, minced
¼ cup dry vermouth
1 cup shredded Parmesan cheese
½ cup whipping cream
4 eggs, beaten
1 tablespoon ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Reserve 2 tablespoons bacon fat in the skillet and discard the rest. Chop bacon when cool enough to handle.
  • Add 1 tablespoon olive oil and onion to reserved bacon fat in the skillet. Cook over medium-high heat until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 1 minute. Mix in chopped bacon.
  • Drain spaghetti, transfer to a large serving bowl, and mix in remaining 1 tablespoon oil. Add bacon-onion mixture, Parmesan cheese, cream, eggs, and pepper to the hot pasta; stir until spaghetti is well coated and sauce is creamy.

Nutrition Facts : Calories 512.4 calories, Carbohydrate 47.5 g, Cholesterol 127.5 mg, Fat 25.2 g, Fiber 2.5 g, Protein 21.2 g, SaturatedFat 10.4 g, Sodium 431.2 mg, Sugar 3.5 g

CRISPY BACON & SAUSAGE CARBONARA



Crispy bacon & sausage carbonara image

Eggs, bacon and sausage - not a breakfast plate, but a delicious budget pasta dish with creamy sauce and parsley

Provided by Lucy Netherton

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 8

400g penne
4 sausages
8 slices streaky bacon or pancetta
1 onion , finely chopped
3 large egg yolks
4 tbsp single cream
85g parmesan , finely grated
small bunch parsley , finely chopped

Steps:

  • Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage casings and, with damp or lightly oiled hands, roll into small-ish balls.
  • Heat a frying pan and cook the bacon or pancetta until really crispy. Remove and keep warm. Fry the sausageballs until golden and cooked through, remove and keep warm (a low oven is good for this). Cook the onion in the fat from the bacon and sausageballs (tip some out if you need to) until soft.
  • In a small bowl, mix the egg yolks, cream, most of the Parmesan and most of the parsley with lots of black pepper and a pinch of salt. Drain the pasta, reserving a ladle of water. Tip the pasta back into the pan, off the heat, and add the egg mix, onions and sausageballs. Mix well, adding some pasta water until you have a sauce that coats the pasta. Tip into bowls, scatter over the remaining parsley and Parmesan, and top with the bacon.

Nutrition Facts : Calories 699 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 2.2 milligram of sodium

SAUSAGE & BROCCOLI CARBONARA



Sausage & broccoli carbonara image

A spin on the Italian classic using sausage meatballs, spaghetti and greens - on the table in half an hour

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

1 tbsp olive oil
8 chipolatas , meat squeezed out and rolled into balls
3 eggs
50g parmesan , grated, plus extra to serve (optional)
300g spaghetti
1 head broccoli , broken into small florets
2 garlic cloves , crushed

Steps:

  • In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
  • Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
  • Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn't brown. Remove the pan from the heat.
  • Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce - if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.

Nutrition Facts : Calories 634 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 32 grams protein, Sodium 1.8 milligram of sodium

SAUSAGE CARBONARA



Sausage Carbonara image

Make and share this Sausage Carbonara recipe from Food.com.

Provided by CookingONTheSide

Categories     Spicy

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb hot sausage or 1 lb sweet Italian sausage
1 tablespoon olive oil
4 slices pancetta, chopped (can substitute bacon)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 lb linguine
4 large egg yolks
1/2 cup heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon flat-leaf Italian parsley, chopped
1 teaspoon lemon zest, grated

Steps:

  • Using a sharp knife, slit sausage casing and remove meat.
  • With wet hands, form meat into 3/4-inch meatballs.
  • In large nonstick skillet, heat oil over medium-high heat.
  • Saute meatballs until golden brown, about 4 minutes.
  • Add pancetta, salt, pepper and cook 3-4 minutes longer.
  • Meanwhile, cook pasta according to package directions.
  • In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest.
  • Drain pasta, reserving 1/2 cup cooking water.
  • Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs.
  • Note: The sauce should be smooth and silky.
  • If pasta becomes a bit sticky, add some of the reserved pasta cooking water.
  • Sprinkle with the remaining 1/2 cup cheese.

Nutrition Facts : Calories 709.7, Fat 38.6, SaturatedFat 15.7, Cholesterol 219.3, Sodium 851.8, Carbohydrate 58.6, Fiber 2.5, Sugar 2.3, Protein 30

SAUSAGE CARBONARA: LINGUINE ALLA CARBONARA DI SALSICCIA



Sausage Carbonara: Linguine alla Carbonara di Salsiccia image

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.

Provided by Jamie Oliver

Categories     main-dish

Yield 4 servings

Number Of Ingredients 11

4 good-quality organic Italian sausages
Olive oil
4 slices thickly cut pancetta, chopped
455g/1 pound dried linguine
4 large egg yolks, preferably organic
100ml/3 1/2 fluid ounces double cream
100g/3 1/2 ounces freshly grated Parmesan
1 lemon, zested
Sprig fresh flat-leaf parsley, chopped
Sea salt and freshly ground black pepper
Extra-virgin olive oil

Steps:

  • With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.
  • Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls 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, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!

SAUSAGE AND CHEESE RAVIOLI CARBONARA



Sausage and Cheese Ravioli Carbonara image

Make and share this Sausage and Cheese Ravioli Carbonara recipe from Food.com.

Provided by Kim M.

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/4 lbs Italian sausage
1/4 cup olive oil
1 lb cheese ravioli, frozen
1/4 cup hormel real bacon bits
29 ounces tomato and basil pasta sauce
1 cup heavy cream
parmesan cheese, grated
1 teaspoon parsley flakes

Steps:

  • Slice Italian sausage into 1/2 inch pieces. Boil 6 cups of water, 2 1/2 T. salt and 1/4 cup olive oil in saucepan. Add frozen ravioli to boiling water and cook, stirring often, until al dente. Drain water.
  • Toss ravioli with 2 T. olive oil to keep pasta from sticking together. Set aside.
  • In a saute pan, brown sausage and bacon crumbles. Drain. Add pasta sauce and 1 cup heavy cream to sausage and simmer for 2 minutes. Add pasta. Mix well. Top with grated parmesan cheese and parsley flakes.

Nutrition Facts : Calories 542, Fat 49.5, SaturatedFat 19.5, Cholesterol 108.3, Sodium 1157.2, Carbohydrate 5.2, Fiber 0.1, Sugar 0.9, Protein 18.9

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