Sausage & broccoli carbonara
Serves 4 Prep 10 mins Cook 20 mins
1 tbsp olive oil 8 chipolatas, meat squeezed
out and rolled into balls 3 eggs 50g parmesan, grated, plus
extra to serve 300g spaghetti 1 head broccoli, broken into
small florets 2 garlic cloves, crushed
1 In a large pan, heat the oil and cook the sausage balls until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
2 Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
3 Add the garlic to the sausage and cook for a couple mins more, being careful the garlic doesn’t brown. Remove the pan from the heat.
4 Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it’s too thick, use a little of the reserved cooking water to thin it. Divide between bowls and serve with extra parmesan. PER SERVING 634 kcals, fat 29g, saturates 10g, carbs 60g, sugars 6g, fibre 8g, protein 32g, salt 1.8g
A spin on an Italian classic, on the table in just 30 minutes