I love all manner of carbonara recipes and I was inspired to make this sausage & pea from a memory of a pasta dish I made all the time in my twenties. Mine was a simple recipe of crispy fried bacon, peas, and loads of garlic – tossed through cooked pasta, with generous spoonfuls of grated Parmesan, and chopped fresh parsley. It was always a hit among my friends.
I recently saw a Jamie Oliver’s recipe in which he used Italian pork sausages in a carbonara, so after my week in London, I thought a good old British-style pork banger would do the trick. I kept the cream because I think the peas, garlic and cream work really well together, and the egg makes it silky and unctuous.
So I’m back after a short and action-packed trip to London last week, where I tried to fit as much food and as many friends as I could into my six days. It definitely was not enough time. I spent a night in Berkshire and went to one of Heston Blumenthal’s pubs in Bray for dinner which was a real treat.
Then I dashed further North for my last night to see a friend, and stay at an amazing luxury B & B in Armscote Warwickshire. I will be posting more about my trip over the next two weeks as I work through my images.
I’ve hit the ground running now that I’m back with a flood of TV food styling jobs coming in, and I can’t wait to get back on set next week for my first job of the season. That on top of a few very exciting projects on my horizon, I can’t see a holiday anytime soon.
*Cooks notes ~ You can use bacon instead of pork sausages, and I would suggest substituting around 300-350g of streaky bacon. The chilli is optional, but I love the little kick it gives and I prefer to use smoked dried chilli flakes. Add as much or as little as you like. I have used linguini because it’s my favourite long pasta, but spaghetti would obviously work well.
Sausage and pea carbonara
- 300 - 350 g linguini or spaghetti
- 2 T olive oil
- 6 pork sausages removed from their casings
- 2 1/2 cups frozen or fresh peas
- 100 ml cream
- 1/4 - 1/2 t dried smoked chilli flakes or chilli flakes optional
- 2 cloves garlic crushed
- 2 T chopped fresh flat leaf parsley
- 4 free-range egg yolks
- 50 g grated parmesan plus extra for serving
- sea salt and freshly ground black pepper
- Bring a large pot of water to the boil and heat the oil in a non stick frying pan.
- Roll the sausage meat into small meatballs and fry until golden on all sides.
- Add the frozen peas and garlic and cook for a minute. Add the cream, parsley and chilli and cook for a further minute.
- Cook the pasta to al dente - making sure you have all other elements for the dish ready before this stage.
- Beat the egg yolks and add the Parmesan cheese.
- As soon as the pasta is cooked drain, reserving about 60ml of the cooking liquid. Immediately stir the egg yolk and cheese through to coat, and add the sausage and pea sauce.
- Gently stir everything through, adding some of the cooking liquid to loosen the sauce (if necessary) and serve immediately with extra parmesan cheese.