Easy Sausage Carbonara

Por Jamie Oliver · 20 min

Ingredientes

Modo de preparo

1. Cook the tagliatelle in boiling salted water following the packet time. Drain, keeping a mugful of the cooking water.
2. Squeeze the sausagemeat out of the skins. With wet hands, shape it quickly into 18 even balls.
3. Roll the balls in black pepper. Fry in a non-stick pan over medium heat with ½ tablespoon of olive oil until golden and cooked through, turning often. Then switch off the heat.
4. Finely chop the parsley, stalks included. Beat it with the egg and a splash of the pasta water, then finely grate in most of the Parmesan and mix.
5. Add the drained pasta to the sausage pan, pour in the egg mixture and toss for 1 minute off the heat, so the egg cooks gently in the residual heat.
6. Loosen with a good splash of the reserved water, season to taste with sea salt and pepper, and finish with the remaining Parmesan grated over the top.

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