Sausage Carbonara with Lemon and Parsley
Sausage Carbonara is a fresh take on the classic, with sausage meatballs and a hint of lemon and herbs. Quick, easy and so tasty!
Servings: 2 servings
- 200 grams pasta of your choice I prefer spaghetti or tagliatelle for this recipe but any pasta will do!
- 200 grams good quality pork or chicken sausages I like Cumberland best
- 2 eggs
- zest of 1 lemon
- small bunch fresh parsley, chopped around 15 grams
- 30 grams grated parmesan cheese plus extra to serve
- 1 tbsp olive or vegetable oil
Remove the skins from the sausages and use wet hands to shape the sausage meat into bite-sized balls.
Bring a large pot of salted water to boil and cook the pasta accordingly to packet instructions.
While the pasta is cooking, heat the oil in a large non-stick frying pan and add the sausage balls. Cook, turning occasionally, until browned and cooked through.
Add the parmesan, eggs, parsley and lemon zest to a large bowl. Season with a pinch of salt and pepper and whisk together.
When the pasta is cooked, use tongs to transfer it directly into the bowl with the egg mixture. Toss thoroughly for a good minute or two, adding extra pasta water a dash at a time until the sauce reaches your desired consistency.
Season the pasta to taste with extra salt and pepper if desired. Split the pasta between 2 bowls, top with the cooked sausage balls and some extra parsley and parmesan.
Calories: 864kcal | Carbohydrates: 76g | Protein: 39g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 934mg | Potassium: 551mg | Fiber: 3g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 3mg