How to Cook Sausage Carbonara

Serves: 4

Preparation time: 15 mins

Cooking time: 10 mins

Ingredients needed to make Sausage Carbonara:

• 320 gm dried linguine
• 4 Italian sausages
• 2 thick pancetta slices, chopped
• 50 gm Parmesan cheese, freshly grated
• 4 egg yolks
• Finely grated zest of a lemon
• 100 ml single cream
• 1 fresh parsley sprig,  chopped
• Sea salt and freshly ground black pepper to taste
• Extra virgin olive oil, as required
• Olive oil, as required

Cooking instructions for Sausage Carbonara:

• Peel off the skin of the sausages and place their meat into a bowl.
• Take portions of this meat in your moist hands and roll them into small, marble-sized balls; st aside.
• Add a lashing of olive oil into a large skillet and heat it over moderate flame.
• Throw in the sausage balls and sauté for a couple of minutes, stirring regularly, until they turn golden brown.
• Toss the pancetta chunks into the skillet and continue to stir fry for another 2 minutes or until ut turns golden.
• Meanwhile, fill a pan with water and stir in a dash of sea salt until it dissolves completely.
• Bring the water to a boil and drop the linguine into it.
• Cook the pasta as per its package guidelines until cooked al dente; drain them out in a colander and set aside along with some of its cooking liquid separately.
• Whisk the egg yolks along with half of the cheese and cream until well combined and fold in the parsley as well as lemon zest until they are distributed evenly throughout the mixture.
• Place the hot cooked pasta in a large pan and drizzle the egg blend over it.
• Throw in the sausage balls and toss them together until well combined.
• Cook the egg in the heat of the pasta until they thicken but doesn’t solidify into scrambled bits.
• Add a splash of pasta cooking liquid if the sauce tends to appear dry and pile it up on serving plates.
• Adjust the seasoning if required and top each serving with rest of the grated cheese.
• Add a lashing of olive oil over the pasta and serve hot.

Image credit: Wikimedia Commons

Last Updated on February 26, 2013 by