Crispy bacon & sausage carbonara
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Crispy bacon & sausage carbonara

By Lucy Netherton

Contains pork – recipe is for non-Muslims only

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

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 699
  • fat 37g
  • saturates 15g
  • carbs 60g
  • sugars 5g
  • fibre 1g
  • protein 31g
  • salt 2.2g

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

Method

  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.

  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.

  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.

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