Honestly, I don’t know how much easier a pasta carbonara can be than this delicious and colorful pasta dish! The recipe comes from Jamie Oliver’s 5 Ingredients, Quick and Easy Food and it’s a gold mine of flavorful recipes with no more than 5 ingredients and can be on the table in about 30 minutes or less. Most of the recipes are healthy with the exception of the desserts section. Emphasis is on buying the best quality ingredients and readily available pantry condiments.
Photographing food usually takes me hours, but this pasta was made and photographed in about an hour. I had already decided that I would photograph top down to show off the pasta and the meatballs in their best light. The background is one of my hand-painted boards that resembles a granite countertop, the vintage fork and spoon from my collection of vintage silverware and a simple white oval plate.
Simple and Quick Sausage Carbonara
150 g (about 5 ounces) dried tagliatelle pasta
3 sausages (about 3/4-1pound) Italian sausage ( I used chicken sausages)
1/4 bunch fresh Italian parsley (15g)
1 jumbo egg
30g (1oz) Parmesan cheese
Freshly ground black pepper for coating the sausage balls
Cook the tagliatelle in a pot of boiling salted water according to the instructions on the package, then drain and reserve about a cup of pasta water. Meanwhile, if using sausage links, remove them from their casings and with wet hands, form into 18 even-sized balls. Roll and coat in freshly ground black pepper, then cook in a non stick skillet over medium heat with 1/2 tablespoon olive oil until browned and cooked through, tossing around to evenly cook. Turn off the heat.
Chop the parsley stalks and leaves, beat it with egg and a splash of the pasta cooking water, then finely grate the Parmesan and mix all but 1 tablespoon-reserve that for garnishing the finished dish.
Toss the drained past into the pan of sausage balls, pour in the egg mixture and toss together for one minute off the heat-residual heat will cook the egg. Add another splash of pasta water to loosen the dish, season with salt and pepper. Plate the dish and top with the reserved Parmesan cheese.
I plan to make many more recipes from this fabulous 5 ingredients cookbook, but this post is especially written for Menu Lib (e) ro when completed will feature a collection of courses to mix and match for any occasion. From an idea by Marta, brought to fruition by Aiu and with participation from many of my Italian blogger friends, this is a great way to have new recipes to try. This month, Elena from Zibaldone Culinario has made a lovely fresh pasta with a ragu of rabbit and olives.
ALL CONTENT © CAFE LYNNYLU
Please do not use images or text without my permission.