This is what we had for our tea last night! It’s from this month’s issue of Good Food magazine (June 2012). I didn’t have enough chipolatas, so I added some streaky bacon and a handful of frozen peas. I like my carbonaras a bit creamy so I also added a couple of tablespoons of half-fat creme fraiche – which of course, you can leave out! It may not look very beautiful but it was incredibly tasty and both boys ate lots of it – always a winner. It took around 20 minutes to get onto the table as well. What’s not to like!?
Sausage & Broccoli Carbonara (serves 4)
1 tbsp olive oil
8 chipolatas, skinned and rolled into balls
3 large eggs
50g Parmesan, grated (plus extra for serving)
300g spaghetti
1 head of broccoli, cut into small florets
2 crushed garlic cloves
OPTIONAL: handful of frozen peas, 2 tbsp creme fraiche, 150g streaky bacon (cut into small strips)
1. In a pan, bring some water to the boil for the spaghetti.
2. In a frying pan, add the olive oil and cook the sausage pieces. Add the bacon here if using.
3. Cook the spaghetti according to the instructions on the packet and add the broccoli (and peas) in the last 3 minutes of cooking time.
4. In a large jug or bowl, mix the eggs and cheese (and creme fraiche is using) and seasoning.
5. Drain the pasta and veg and turn off the heat. Now put everything back into the saucepan (spaghetti, sausages and egg mix). Keep stirring, the heat of the spaghetti will cook the eggs.
6. Serve immediately, with a grating of Parmesan over the top.
Lush!
The Domestic Goddess Challenge 