We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Easy sausage carbonara
Fresh parsley & Parmesan cheese
Fresh parsley & Parmesan cheese
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 633 32%
Fat 30.6g 44%
Saturates 10.8g 54%
Sugars 3.1g 3%
Salt 1.7g 28%
Protein 33.6g 67%
Carbs 59.3g 23%
Fibre 2.6g -
Of an adult's reference intake
Ingredients
- 150 g dried tagliatelle
- 3 higher-welfare sausages
- ½ a bunch of fresh flat-leaf parsley (15g)
- 1 large free-range egg
- 30 g Parmesan cheese
recipe adapted from
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
- Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
- Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
- Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
- Toss the drained 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 reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
