Carbonara with Sausage and Mushrooms
This 30 minute Carbonara has a traditional sauce but I’m switching it up with Sausage & Mushrooms to make a balanced mid-week family dinner.
Ingredients
- 1 teaspoon olive oil
- 2 tablespoon butter
- 12 pork chipolatas, or 6 regular pork sausages
- 325 g spaghetti
- 250 g sliced mushrooms
- 1 teaspoon mixed herbs
- Generous amount of black pepper, a little salt if needed
- 4 egg yolks, at room temperature (and ideally pasteurised)
- 60 g parmesan or pecorino cheese
- 1-2 handfuls of fresh spinach optional
Instructions
- Heat the oil in a wide-bottomed pan over a medium-low heat for a couple minutes. Fry your chipolatas until cooked through and golden, around 12 minutes, turning often. When done, remove and set aside. Wipe the pan down carefully with paper towel.
- Start cooking your pasta according to packet instructions in large pan.
- Separate the eggs and add the yolks to a bowl and lightly beat with a fork, then stir through the pecorino or parmesan.
- Add the butter to the empty chipolata pan over a medium-low heat and once melted, add the mushrooms, black pepper and mixed herbs and fry for around 4 minutes, stirring every now and then. In the meantime, slice the chipolatas.
- Return the sliced chipolatas to the pan and add the spinach if using. Fry briefly, stirring often until the spinach just starts to wilt.
- Once pasta is cooked, remove a couple of ladles full (about 200ml/1 cup) of the cooking water and set aside in jug. Add 1 tablespoon of this water to the egg mixture and stir well.
- Drain the pasta briefly (you want it a little wet) and add it back into the pan. Add the egg yolk mix, then stir through briefly. Add roughly ¾ of the remaining pasta water, and stir until the pasta is glossy, adding the rest of the water needed. Add in the sausage and mushroom mixture and stir through as best you can before serving.
Baby & Toddler
Suitable from 12 months +. Don’t add salt and ideally use chipolatas. To serve, chop your toddlers sausage slices in half & chop mushrooms into bite-size pieces. Also chop through spaghetti and spinach (if using).
STORAGE
Chill leftovers quickly and refrigerate or freeze immediately. Store in an air-tight container in the fridge for up to 3 days (cook day + 2). Can also freeze, just defrost for 24 hours in the fridge, add a little water and reheat in the microwave, stirring halfway, until steaming hot all the way through.
Nutrition - per serving
Calories: 810kcalCarbohydrates: 70gProtein: 35gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 223mgSodium: 1550mgPotassium: 471mgFiber: 4gSugar: 4gVitamin A: 1272IUVitamin C: 3mgCalcium: 184mgIron: 2mg
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