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

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