British

Jamie Oliver's Easy Sausage Carbonara

by:
February 11, 2019
10 Ratings
Photo by David Loftus
Author Notes

Excerpted from 5 Ingredients: Quick and Easy Food by Jamie Oliver. Copyright © 2017 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus. —Food52

Test Kitchen Notes

Featured in: Jamie Oliver's 5-Ingredient, 15-Minute Pastas Are Weeknight Miracle Workers —The Editors

  • Prep time 1 minute
  • Cook time 14 minutes
  • Serves 2
Ingredients
  • 5 ounces dried tagliatelle
  • 3 sausages
  • 1/2 bunch fresh Italian parsley (½ oz)
  • 1 large egg
  • 1 ounce Parmesan cheese
In This Recipe
Directions
  1. Cook the pasta in a pan of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. Meanwhile, squeeze the sausage meat 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • jujijoon
    jujijoon
  • ana
    ana
  • hungry_coyote
    hungry_coyote
  • Ken
    Ken

5 Reviews

jujijoon December 26, 2020
Will make again! But...next time I will not roll the sausage into balls and roll in black pepper. I will crumble the sausage instead and forego the pepper. Also, I added minced garlic to the sausage and oregano to the egg mixture and I topped the finished dish with fried fresh herbs of basil and sage, delicious! Lastly, I will use more pasta to the ratio. Maybe a little bit of crushed red pepper too. It’s a great dish! It’s not heavy like regular carbonara and the cooked pasta water make all the difference in the perfect plate. Yum!
 
ana October 22, 2019
Easy to make and tasty. I added chopped garlic and less parsley.
 
hungry_coyote October 7, 2019
made with sage and basil. Great pasta upgrade for my nyc college dorm kitchen. The only carbonera I'd ever had that's not too oily.
 
Ken March 3, 2019
Made this for dinner the other night and will definitely keep this on regular rotation! The addition of egg makes it creamy without being too heavy. I might crumble and cook the sausage next time and mix it throughout the sauce to save even one more step. Since I was serving a group I tripled the recipe (using 16 oz of pasta and upped the other ingredients accordingly.) Leftovers have been equally delicious!
 
Chris February 19, 2019
This was legit delicious, and with only one sub (dried oregano for the parsley), came together easily. I was very generous with the pepper – totally worth it. I'm not a regular pasta consumer, but would definitely make this again.