Jamie Olivers Easy Sausage Carbonara Recipes

JAMIE OLIVER'S EASY SAUSAGE CARBONARA

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.

EASY SAUSAGE CARBONARA

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.