Name: Crispy bacon & sausage carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 400g penne; 4 sausages; 8 slices streaky bacon or pancetta; 1 onion finely chopped; 3 large egg yolks; 4 tbsp single cream; 85g parmesan finely grated; small bunch parsley finely chopped

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Crispy bacon & sausage carbonara

Crispy bacon & sausage carbonara

Lucy Netherton

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.2 out of 5.31 ratingsRate

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Eggs, bacon and sausage - not a breakfast plate, but a delicious budget pasta dish with creamy sauce and parsley

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Ingredients

Nutrition

Units:

MetricUS

400g penne
4 sausages
8 slices streaky bacon

or pancetta
1 onion

finely chopped
3 large egg yolks
4 tbsp single cream
85g parmesan

finely grated
small bunch parsley

finely chopped

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Nutrition: per serving

kcal699
fat37g
saturates15g
carbs60g
sugars5g
fibre1g
protein31g
salt2.2g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, April 2013

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A star rating of 4.2 out of 5.31 ratings

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