Each year I can almost guarantee you that I will receive a Jamie Oliver cook book for Christmas. The man is quite the marketing genius and I am also very fond of him, so I am really very happy to receive his books as gifts. They are always rather lovely and I have a couple of go-to recipes in each and refer to them when my meal plan needs a bit of jooshing.
So with a big packet on streaky bacon in the freezer that needed to be used I decided upon ‘linguine all carbonara di sasiccia’ or sausage carbonara.
Yes, I know we are in the midst of a heatwave, but yesterday was really rather mild compared to the previous days and I mean seriously… Whose going to say “no” to carbonara. Everyone in my family (including the bebe) were all like, “carbo-yes-please!”
So below is the recipe and I’ll let you know what I did differently, here we go!
You will need:
- 4 Italian sausages (I had beef with garlic and red wine in the freezer so used them – I also used 5 not 4)
- olive oil
- 4 slices of thickly cut pancetta chopped (I had smokey bacon and I used 10 slices, which I cut the rinds off and chopped)
- salt and peps
- 455g linguine (I used 500g of fettuccini, hence why I am using a little more of all the other ingredients – I still wanted a nice, generous coating of sauce)
- 4 egg yolks
- 100ml of double cream (I probably erred towards 130ml)
- 100g of parmesan grated (I probably erred towards 120g)
- zest of 1 lemon
- sprig of parsley (I used a small handful of parsley and basil)
What you need to do:
- Split the sausage skins and make meatballs with the mince. Fry these off in a moderate pan in some olive oil until golden. Then topple in the bacon and fry this off as well.
- Turn off the meatballs and bacon once cooked. At the same time as finishing this off, put a big pot of water on the stove and get this cranking until it is rapidly boiling.
- Put your pasta in and follow the cooking instructions.
- Now in a bowl you want your egg yolks, cream, lemon zest, half the parmesan, salt and peps (lots of peps is a good thing here) and I also added some olive oil. Whisk this up and it will kind of look like the filling for an egg sandwich.
- Once your pasta is cooked to your liking (mines always a little softer than I prefer because I have three small ladies to feed) grab a coffee mug of the pasta water out and put to the side and then drain the pasta. (Can we all just take a moment to admire my favourite colander).
- Pop the pasta back in the pot, add the egg mixture and mix it. The heat of the pasta will cook the egg and it should hopefully (FINGERS CROSSED!) go all silky, which mine did. I ended up adding all of the water in the coffee cup to keep it silky as well.
- Topple in the meatballs, bacon and stir through.
- Whack it in a bowl, add parmesan and cracked pepper and va-va-voom!
- Now I also popped some of the pasta with sauce (no meatballs or bacon) in the bullet with some water and a 1/4 of a pear and blitzed it a bit for bub.
I hadn’t heard of lemon in a carbonara before but it really made a difference. It lifted this meal and just cut through the heavy and creamy beautifully.
Carbs don’t lie baby and neither do children. All three smashed this meal out of the park and agreed that we really must make it again one day. We also agreed that it is a sometimes food.
Let me know if you make it.