RECIPE FOR PASTA CARBONARA SAUCE RECIPES

Name: Easy sausage carbonara
Total time: 15 min
Yield: 2
Ingredients: 150 g dried tagliatelle; 3 higher-welfare sausages; ½ a bunch of fresh flat-leaf parsley (15g); 1 large free-range egg; 30 g Parmesan cheese

EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES

Easy carbonara recipe | Jamie Oliver pasta recipes image

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

Ingredients

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

Steps:

1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
3. 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.
4. 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.
5. 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).
6. 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, FatContent 30.6 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 33.6 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 1.7 g salt, FiberContent 2.6 g fibre

AUTHENTIC PASTA CARBONARA RECIPE: HOW TO MAKE IT

Authentic Pasta Carbonara Recipe: How to Make It image

I learned on my culinary internship in Tuscany that real Italian cuisine is simpler than you think! This carbonara is quick, simple and delicious, just the way they like it in Italy. —Lauren Brien-Wooster, South Lake Tahoe, California

Provided by Taste of Home

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 package (1 pound) spaghetti or linguine
6 bacon strips, chopped
1 cup fresh or frozen peas
2 tablespoons lemon juice
1-1/2 teaspoons grated lemon zest
2 large eggs, lightly beaten
2 tablespoons minced fresh parsley
1/2 cup grated Parmigiano-Reggiano cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Additional grated Parmigiano-Reggiano cheese, optional

Steps:

In a large saucepan, cook pasta according to package directions for al dente. Drain pasta, reserving pasta water; keep pasta warm. In same pot, cook bacon over medium heat until crisp, stirring occasionally. Add peas; cook until just heated through., Add pasta to pot; toss to combine. Stir in remaining ingredients, adding enough reserved pasta water for sauce to reach desired consistency. If desired, serve with additional cheese.

Nutrition Facts : Calories 353 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 326mg sodium, CarbohydrateContent 46g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 14g protein.

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9. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

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1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
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6. Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

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