Sausage and pea carbonara
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Sausage and pea carbonara
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Jamie Oliver's sausage and pea carbonara recipe
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Ingredients
- 300 - 350 grams linguini or spaghetti
- 2 Tbsp olive oil
- 6 pork sausages removed from their casings
- 2 1/2 cups peas frozen or fresh
- 100 ml cream
- 1/4 - 1/2 tsp smoked chili flakes optional, or chili flakes, dried
- 2 cloves garlic crushed
- 2 Tbsp parsley chopped fresh flat leaf
- 4 egg free-range, yolks
- 50 grams Parmesan Cheese grated, plus extra for serving
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Bring a large pot of water to the boil and heat the oil in a non stick frying pan.
- Roll the sausage meat into small meatballs and fry until golden on all sides.
- Add the frozen peas and garlic and cook for a minute. Add the cream, parsley and chilli and cook for a further minute.
- Cook the pasta to al dente - making sure you have all other elements for the dish ready before this stage.
- Beat the egg yolks and add the Parmesan cheese.
- As soon as the pasta is cooked drain, reserving about 60ml of the cooking liquid. Immediately stir the egg yolk and cheese through to coat, and add the sausage and pea sauce.
- Gently stir everything through, adding some of the cooking liquid to loosen the sauce (if necessary) and serve immediately with extra parmesan cheese.
Notes
- Store any leftover pasta in a sealed container in the fridge.
- Reheating cream can often result in it splitting.
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