food
Fennel & Sausage Linguine Alla Carbonara
A beautiful Italian classic, pimped up with sausage meat and garlic breadcrumbs
food
Fennel & Sausage Linguine Alla Carbonara
A beautiful Italian classic, pimped up with sausage meat and garlic breadcrumbs
Supplies
- 4 high quality sausages
- 3 cloves of garlic, finely chopped
- A handful of sliced wild mushrooms - any kind will do
- 1 tablespoon fennel seeds
- 3-4 eggs, depending on size
- 100 grams parmesan cheese
- 30 milliliters double cream
- 200 grams Linguine
- Bunch flat leaf parsley
Steps
- Drop the pasta into a large pot of salted, boiling water and cook for 1 minute less than the packet instructions
- Whilst the pasta cooks, remove the sausage meat from the casings and shape in to small round balls. Fry these gently in 1 tablespoon olive oil for about 6 minutes until cooked through. Remove these from the pan and set them aside then add in the mushrooms on a high heat and cook for two minutes. Add in the garlic and fennel seeds, fry for a further minute and return the sausage meatballs to the pan
- Beat together the eggs with the cream, salt and pepper and half of the parmesan cheese and whisk to a thick consistency
- When the pasta is cooked, drain and add it to the sausage and mushroom mix and give it a stir. Add in the egg mixture and stir through to heat up and cook the egg mixture. If the pasta has been left to drain for too long and is a little cold, the eggs may not cook so you may need to stir over a very low heat. Be careful not to cook for too long as the eggs will start to scramble and you'll have scrambled eggs with your pasta, which isn't quite carbonara!
- Just before serving stir through some chopped parsley and serve