We seem to eat carbonara way too often in our house these days, it’s my staple no brainer meal-in minutes-supper that we all adore and we’ve almost always got the ingredients in for, especially now we’ve got a ready and usually very abundant supply of eggs!. And what’s not to like about this killer simple combo of pasta, eggs, bacon and cheese?! In an effort to vary our regular dinner I’ve been experimenting with tradition a little lately, by ‘healthying’ up our carbonara’s with various veggies. Mushrooms, courgettes, broccoli, roasted squash and pumpkin all work great. I went one step further this week and bravely ditched the bacon and replaced it with some very good quality toulouse sausage, and together with courgettes we had one very very tasty carbonara variation which I can thoroughly recommend.
I tend not to add any cream to my carbonara, especially since I’ve been using our own deliciously creamy eggs, but feel free to add a little to your eggs if you feel you should. Most dried pasta works well with carbonara but for some reason I usually use penne or fusilli, though I’m sure it’s more traditionally made with spaghetti or tagliatelle.
For a family of four:
a tablespoon of olive oil
300g of good quality sausages
a large clove of garlic, finely sliced
240g dried pasta
3 free range eggs
3 heaped tablespoons of grated Parmesan plus a little extra for sprinkling
salt and pepper
Add a tablespoon of olive oil to a large frying pan and heat. Cut the sausages into small bite size pieces and place in the pan. Quarter the courgettes lengthways then thinly slice, add to the pan too along with the chopped garlic. Cook on a medium heat for 8 to 10 minutes, stirring regularly so nothing catches. The sausage should be cooked through and a little browned and courgettes soft.
Meanwhile cook your pasta to packet instructions. Try to time it so your pasta is cooked and ready at exactly the same time as the courgettes and sausages.
Crack the eggs into a small bowl and lightly whisk, stir in the cheese, plenty of freshly ground back pepper and a touch of salt.
As soon as the pasta and sausages/courgettes are cooked and still piping hot throw into one pan and immediately add the eggy mix. Stir everything around really well. Don’t put the pan back onto the heat or you’ll have pasta with scrambled eggs, what you’re after is a glossy eggy coating. Taste and add further salt and pepper if necessary.
Serve immediately with a further sprinkling of parmesan.