Jamie Oliver’s Easy Sausage Carbonara
User Reviews
3.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
556 kcal
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Course
Main Course
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Cuisine
Italian
Jamie Oliver’s Easy Sausage Carbonara
Description
This Sausage Carbonara uses a blend of sweet Italian sausage formed into small balls rolled in a mix of white and black pepper before sautéing until golden brown, ensuring a seasoned crust and tender interior. Eggs, chopped parsley, and Parmesan cheese are whisked together to create a creamy sauce base.
The pasta is cooked al dente and added directly to the pan with the sausage meatballs, using the retained pasta water to help bind and loosen the sauce. This method creates a smooth, cohesive consistency without the use of cream. The interplay of pepper in the sausage and the cheese sauce gives a distinctive flavor and texture contrast.
The recipe suggests variations including gluten-free pasta, making it spicy with hot sausage or red pepper flakes, meatless versions using vegetarian meatballs, or serving it as a hearty breakfast with country sausage. Meatballs can be prepared in advance but should be cooked fresh to preserve pan drippings essential to the sauce.
Ingredients
- 2 egg large
- parsley handful, fresh, chopped
- 1 cup Parmesan Cheese shredded
- 1/2 pound Italian sausage sweet
- 1 tsp white pepper
- 1 tsp black pepper fresh cracked
- 1 Tbsp olive oil
- 1/2 pound pasta any shape you love
- salt to taste
- black pepper to taste
Instructions
- 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.
Notes
- Choose pasta shapes that hold sauce well, such as fettuccine or linguine.
- For a gluten-free option, substitute with gluten-free pasta varieties.
- Add heat by using hot Italian sausage or sprinkling red pepper flakes.
- Vegetarian meatballs can be used to make a meatless version.
- This dish can be served at breakfast using country sausage.
- Prepare meatballs a day ahead but cook before serving to retain pan drippings for flavor.
- Doubling the recipe is possible, though using only three eggs is recommended for best sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 145mg | 48% |
| Sodium | 778mg | 32% |
| Potassium | 329mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 307mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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