Sausage Carbonara Recipes

Steps:

• Remove casings from sausage. Using a knife, a fork or your hands on a cutting board, break meat into small pieces. Heat oil and butter in a large skillet. Add onion and cook on medium-low just until translucent.
• Add sausage, mashing and breaking it up with a wooden spoon until it is uniformly crumbly and has lost its pinkness. Stir in the pepper and bay leaves. Add wine and cook until it has nearly evaporated, about 2 minutes. Remove skillet from heat and discard bay leaves. Season meat to taste with salt.
• Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 6 to 7 minutes. Meanwhile, fill a large serving bowl with hot water or warm it in a low oven. Lightly beat the eggs in a small dish. Just before pasta is done, return pan with sausage to low heat. When pasta is done, slowly beat about a tablespoon of pasta water into eggs. Then drain the pasta.
• Transfer sausage to warm serving bowl. Pour spaghetti on top and toss it with the sausage, slowly adding the beaten eggs. Add salt to taste and fold in the pecorino.

Steps:

• Cook the pasta in a pot of boiling water according to the package directions. Drain, reserving some of the cooking water.
• Set a large pan with straight sides over medium-high heat and add the olive oil and sausage. Cook, breaking up the sausage, until brown, about 5 minutes, then season with salt and a few hefty grinds of coarse black pepper -- it's all about the pepper!
• In a small bowl, whisk together the Parmesan cheese and eggs.
• Add the drained pasta to the pan and swirl until it's mostly coated with the fat of the sausage. Remove the pan from the heat and add a spoonful or so of the pasta water along with the egg and cheese mixture. Toss rapidly to coat the pasta with the eggs and cheese. Continue to toss until the water evaporates a bit and creates a bit of a sauce. Add the parsley and toss again. Serve immediately.

Steps:

• Using a sharp knife, slit sausage casing and remove meat.
• With wet hands, form meat into 3/4-inch meatballs.
• In large nonstick skillet, heat oil over medium-high heat.
• Saute meatballs until golden brown, about 4 minutes.
• Add pancetta, salt, pepper and cook 3-4 minutes longer.
• Meanwhile, cook pasta according to package directions.
• In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest.
• Drain pasta, reserving 1/2 cup cooking water.
• Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs.
• Note: The sauce should be smooth and silky.
• If pasta becomes a bit sticky, add some of the reserved pasta cooking water.
• Sprinkle with the remaining 1/2 cup cheese.

Steps:

• With a sharp knife, slit the sausage skins lengthways and pop all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.
• Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.
• In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble. The sauce should be smooth and silky. If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil. Eat immediately!

Steps:

• Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage casings and, with damp or lightly oiled hands, roll into small-ish balls.
• Heat a frying pan and cook the bacon or pancetta until really crispy. Remove and keep warm. Fry the sausageballs until golden and cooked through, remove and keep warm (a low oven is good for this). Cook the onion in the fat from the bacon and sausageballs (tip some out if you need to) until soft.
• In a small bowl, mix the egg yolks, cream, most of the Parmesan and most of the parsley with lots of black pepper and a pinch of salt. Drain the pasta, reserving a ladle of water. Tip the pasta back into the pan, off the heat, and add the egg mix, onions and sausageballs. Mix well, adding some pasta water until you have a sauce that coats the pasta. Tip into bowls, scatter over the remaining parsley and Parmesan, and top with the bacon.

Steps:

• In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
• Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
• Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn't brown. Remove the pan from the heat.
• Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce - if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.