October 17, 2020

Sausage Carbonara by Barry Horne

By Tom Gibson
Sausage Carbonara by Barry Horne
(Serves 4)
1 red onion (sliced)
2 cloves garlic (sliced)
2 x Italian sausage from Provenance
2 x Hot Italian sausage from Provenance
350g linguine or spaghetti (available at Provenance)
2 x egg yolks (Fenton eggs available at Provenance)
100g Parmesan cheese
Cracked black pepper
Olive oil
Squeeze 2cm sections of the sausages out of the casing into mini meatballs (or ask your butcher to do it!)
Put a pan on a medium heat and pan-fry the meatballs to get some colour on them. When they are coloured all over, transfer the meatballs onto a plate. In the same pan add a glug of olive oil and turn the heat down low, slowly cook the onions and garlic until they soften not colour. When soft add your meatballs back to the pan to finish cooking. Put the heat on a very low setting to keep the onions and meatballs warm.
Put a large saucepan with water on a high heat and bring to the boil. When it comes to a rolling boil add a handful of salt and the pasta, give one stir and let it cook for 8-10 mins depending on your preference.
Add the egg yolks and grated Parmesan cheese to a bowl ready for when the pasta is cooked as you will need to have it available straight away. Drain the pasta but make sure you keep a couple of cups of the cooking water as you will need it to make the sauce.
Add the pasta to the pan of meatballs, onions and garlic and mix together. Add the egg yolks and parmesan, a good pinch of black pepper and some of your cooking water. Mix it all together (off the heat), the warmth of the pasta and the water will be enough to cook the eggs. Mix thoroughly adding more water if needed to give a silky sauce. Plate up and add another generous helping of
Parmesan cheese and pepper.