Italian Sausage Carbonara
Cozy & Comforting
Three Farm Daughters
This indulgent twist on the classic pasta dish is perfect for date nights, cozy evenings in, or those days when you’re craving a delicious meal that feels a bit naughty!
Tiny sausage meatballs and crispy flecks of pancetta bring a savory bite to every forkful of this rich, silky pasta sauce that must be tasted to be believed.
1 box Three Farm Daughters Penne
¼ lb Pancetta or thick-cut Prosciutto, roughly chopped
4 high quality Italian Sausages, casings removed
2 tbsp Olive Oil
½ cup Heavy Cream
4 Free Range Egg Yolks
Zest of 1 Lemon
4 tbsp finely grated Parmesan
2 tbsp chopped Parsley
Squeeze the sausage filling out of the casings, and using wet hands, pinch off ¼ inch pieces of the sausagemeat and roll into little meatballs. Set aside on a plate while you preheat your frypan.
Heat 2 tbsp oil in a heavy-based pan and fry the sausage meatballs over medium heat until browned on all sides. Add the chopped pancetta or prosciutto to the pan and continue cooking until crispy and golden.
Meanwhile, bring a pan of salted water to the boil and cook penne according to package directions.
While the pasta cooks, combine the cream, egg yolks, parmesan and lemon zest in a small bowl.
Drain the cooked penne, reserving a cup of the starchy cooking water to stir through the sauce.
Return the pasta to the pot, but be sure to keep the pan off the stove from this point - you don’t want to end up with scrambled eggs! Immediately pour over the egg mixture, quickly stirring it through with a splash of pasta cooking water. The residual heat from the pasta will gently cook the egg into a silky, thickened sauce as you stir.
Next, add the hot sausage meatballs and pancetta to the pot, and toss it all together. Check that the carbonara sauce is smooth and creamy, adding a few more spoonfuls of the reserved cooking water if required.
Serve immediately, topped with extra parmesan and chopped parsley for a decadent and delicious pasta dish sure to impress.