Meatball Carbonara... of sorts.

A really easy and a satisfying take on the traditional carbonara.

Serves 4
You will need:

6 sausages
zest of 1/4 lemon
100g parmesan cheese (grated)
olive oil
400g spaghetti
300g frozen peas
handful parsley
Tbsp crème fraiche
Salt and pepper to season
4 large eggs - 3 yolks, 1 whole egg

Slit sausages lengthways and take the meat out of the skins. Using wet hands shape the sausage meat into balls about the size of a large marble, and put to one side. 

Heat oil in frying pan and fry your meatballs until golden brown, approx 5 minutes. Simultaneously cook the pasta in a large saucepan according to packet instructions- with a few minutes left of cooking add the frozen peas to the pasta water.

In a large bowl mix the eggs, lemon zest, 1/2 the parmesan, crème fraiche and parsley and season well. 

Drain the pasta in a colander and hold back some cooking water - the starchy water adds a really silky texture to your pasta sauces and stops them from becoming sticky and dry. Add drained pasta and peas to the meatball pan and stir to get all the yumminess off the frying pan's base. Put back into the warm saucepan, add the eggy mixture. Stir through pasta and add 2-3 tablespoons of the pasta water to reach a silky and smooth sauce bit by bit (it may not need this step at all), sprinkle over remaining parmesan and plonk (chef-y term) rocket on top... serve with a large glass of red.

This is where I confess I forgot my peas!! However, it's just as good without them if you're not a fan.
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  1. This looks delicious sis! you've inspired me for ce soir... will let you know how it goes!

    1. It's a good 'boy friendly' dish... enjoy and see you next week xx