Friday, October 15, 2010

Sausage Carbonara

I was very hungry.. and we had some sausage left in the fridge that needed to be cooked before it went off.

4 - 5 Italian Sausage
4 slices pancetta, sliced into pieces
500 g linguine
4 large egg yolks
100ml whipping cream
50g Parmesan cheese
zest of 1 lemon
sprig parsley 

Slice open the sausages, and roll the meat into small meatballs. Gently fry until they're golden brown, and add the pancetta.

While this is frying, start boiling your water for the linguine. Once it's boiling, boil it for about 7 min

While your pasta is boiling, whip together the egg yolks, whipping cream, Parmesan cheese, lemon zest, and chopped parsley.

Drain the pasta, and quickly toss with the egg mixture while it's still hot. The heat of the drained pasta will gently cook the eggs without scrambling them.

Amazing. With plenty of leftovers.


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