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 cheese.
Originally Submitted
4/13/2019
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