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Sausage carbonara (Linguine alla carbonara di salsiccia)
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Total Time:
20 minutes
Elevate traditional carbonara with a delicious twist featuring sausages and eggs - a must-try!
Ingredients:
  • 4 quality Italian sausages
  • olive oil
  • 2 slices thickly cut higher-welfare pancetta chopped
  • sea salt
  • freshly ground black pepper
  • 320 g dried linguine
  • 4 large free-range egg yolks
  • 100 ml single cream
  • 50 g Parmesan cheese freshly grated
  • 1 lemon zest of
  • 1 sprig fresh flat-leaf parsley chopped
  • extra virgin olive oil
Instructions:
  • Slit the sausage skins lengthways and remove the meat. Roll sausage meatballs and set aside. Fry sausage meatballs until golden, then add pancetta and cook until golden. Boil linguine according to package instructions. In a bowl, combine egg yolks, cream, half the Parmesan, lemon zest, and parsley. Drain linguine, reserving some cooking water. Toss pasta with egg mixture, adding sausage meatballs. Adjust consistency with reserved cooking water. Sprinkle with remaining Parmesan, season, drizzle olive oil, and serve. Enjoy immediately!

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