Michael and Rachel's

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Sausage Carbonara

Updated: 22 Dec 2023

Ingredients

  • 150g dried tagliatelle
  • 450g sausage meat
  • 1/2 a bunch of fresh flat leaf parsley
  • 1 large egg
  • 30g parmesan cheese

Method

  1. With wet hands, shape the sausagemeat into 180 evenly sized balls. Sprinkle with black pepper then cook in a non-stick frying pan on a medium heat with 1/2 tbsp olive oli until golden and cooked through. Toss regularly and turn the heat off when done.
  2. While the sausages cook, cook the pasta in ap an of boiling salted water then drain, reserving a mugful of cooking water.
  3. Finely chop the parsley, including the stalks, and beat it with the egg and a splash of pasta cookingw ater. Grate and mix in the parmesan.
  4. Toss the rained 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). Loosen with a good splash of the reserved cooking water, season with salt and pepper and serve with extra parmesan.