I remember the first time I tried Jamie Oliver’s Sausage Carbonara. It was one of those nights when you’ve just wrapped up a long day and you’re craving something comforting but also a bit different from the usual pasta. The recipe caught my eye because it combines the rich, creamy texture of a classic carbonara with the savory, spiced punch of sausages. It sounded like a fusion of flavors that could either be a revelation or a flop. Little did I know, it would be the start of a go-to weeknight meal for me.
The creamy, meaty goodness of this dish never disappoints. Whether I’m cooking for myself or for friends, it always hits the spot. Plus, it’s quick to make, which is a bonus for busy days. Let’s dive into why Jamie Oliver’s Sausage Carbonara is one of those recipes that turns a simple dish into something extraordinary.
Jamie Oliver’s Sausage Carbonara Recipe
Jamie’s take on carbonara is a playful spin on the traditional Italian version, which usually relies on pancetta or guanciale. Here, sausages take center stage, adding a hearty, flavorful twist. The recipe keeps the soul of a carbonara-rich, creamy, and comforting-but gives it an extra layer of spice and depth.
You get all the good stuff: pasta, creamy sauce, and a meaty kick, but with a bit of a rustic vibe from the sausages. It’s the kind of dish that feels familiar, but when you take that first bite, you realize it’s better than the usual.
Ingredients Needed
Here’s what you’ll need to whip up this Sausage Carbonara:
- Sausages (preferably pork): About 3-4 good-quality sausages. Jamie uses sausages with fennel or herby flavors for extra depth.
- Pasta: Typically spaghetti or fettuccine works best, but any long pasta will do.
- Eggs: You’ll need 2 whole eggs for the creamy carbonara sauce. The egg yolks are key to the richness.
- Parmesan cheese: Freshly grated, because the flavor from fresh cheese can’t be beat.
- Garlic: A couple of cloves. It’s not a carbonara without that aromatic garlic base.
- Chili flakes: Optional, but they bring a nice heat to balance the creamy texture.
- Fresh parsley: For garnish and a fresh pop of color.
- Olive oil: To fry the sausages and create the base for the sauce.
- Black pepper: Always freshly ground for that sharp kick.
How To Make Jamie Oliver’s Sausage Carbonara
The process of making this dish is a breeze once you have everything ready. Here’s how it unfolds:
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Make sure it’s al dente.
- Prepare the sausages: While the pasta cooks, remove the sausage casings and crumble the meat into a hot pan with olive oil. Fry the sausage on medium heat, breaking it up with a wooden spoon as it cooks.
- Add garlic: Once the sausage is browned, add minced garlic and cook until fragrant. Don’t let it burn-just enough to release that delicious aroma.
- Make the egg sauce: In a bowl, whisk the eggs with the grated Parmesan, a pinch of black pepper, and chili flakes. This will become the creamy sauce for your pasta.
- Combine pasta and sausage: Once the pasta is done, reserve a cup of pasta water. Drain the rest. Add the pasta directly to the sausage pan and toss to combine. You want the pasta to absorb all those meaty, garlicky flavors.
- Finish with egg mixture: Turn off the heat and immediately pour the egg mixture over the pasta. Toss everything together quickly, adding some of the reserved pasta water to adjust the creaminess of the sauce. You don’t want scrambled eggs, just a creamy coat.
- Serve: Sprinkle with fresh parsley, more Parmesan, and a final grind of black pepper. You’re done!
Ingredient Science Spotlight
Let’s break down the magic of a few key ingredients:
- Eggs: The eggs in this recipe provide the creamy, velvety texture that defines carbonara. The yolks emulsify when tossed with the pasta, creating a rich sauce without any heavy cream.
- Sausages: They’re not just a protein source here-they infuse the dish with fats and spices. Pork sausages, in particular, offer a deep, savory taste, and their fats help create a luscious sauce.
- Cheese: Parmesan is not just for topping. It melts into the pasta and enriches the sauce with its umami flavors. The key is to use freshly grated Parmesan because it’s far more aromatic and flavorful than pre-grated.
- Pasta water: This magical ingredient adds starch that helps bind the sauce to the pasta. It’s also slightly salty, which helps season the dish without being overwhelming.
Expert Tips
- Don’t overcook the eggs: The most important tip for carbonara is to make sure the egg sauce doesn’t cook into scrambled eggs. The residual heat from the pasta and sausage is enough to cook the eggs into a creamy sauce.
- Use the right sausage: Opt for sausages with a bit of fat and flavor. Spicy Italian sausages are a great choice, but fennel sausages or mild sausages work too. Avoid lean sausages, as they won’t provide the same richness.
- Balance the seasoning: Taste your dish before serving. The sausage can add salt, but if it’s not salty enough, you can adjust with a pinch of salt or extra Parmesan. The freshly ground black pepper will give it a nice kick.
- Leftovers: If you have leftovers, store them in an airtight container. Reheat gently over low heat with a splash of water or broth to loosen the sauce.
Recipe Variations
- Veggie Sausage Carbonara: Swap the pork sausages for plant-based sausages if you’re going meat-free.
- Bacon or Pancetta: If you prefer a more traditional flavor, you can use crispy bacon or pancetta in place of sausages.
- Spicy Sausage Carbonara: Add more chili flakes or even a bit of cayenne for an extra spicy kick.
- Creamy Carbonara: If you miss the heavy cream in a traditional carbonara, add a splash of cream to the egg mixture.
- Mushrooms: For an earthy flavor, add sautéed mushrooms to the sausage mix.
Final Words
Jamie Oliver’s Sausage Carbonara is one of those dishes that makes you wonder why you ever settled for the standard version. It’s a little more fun, a little more daring, and full of bold flavors. It’s also super flexible-you can play around with the ingredients to suit your tastes. Once you’ve tried this, I guarantee it’ll become a staple in your weeknight rotation.
FAQs
What Type Of Sausages Should I Use For Jamie Oliver’s Sausage Carbonara?
Jamie recommends using good-quality sausages, like pork or chicken. You can also use spicy or mild varieties depending on your taste.
Can I Make Jamie Oliver’s Sausage Carbonara Without Cream?
Yes! You can skip the cream and still get a rich sauce. The eggs and pasta water help create a creamy texture.
How Can I Make This Sausage Carbonara Recipe Gluten-free?
Just swap the regular pasta for gluten-free pasta and check your sausages for any hidden gluten ingredients.