PORK & PEA CARBONARA

Pork and Pea Carbonara is a variation of the classic Italian pasta dish. It marries sausages, sweet peas, and a creamy carbonara sauce, making it a quick and satisfying option. This classic Carbonara recipe is simple to prepare and incredibly flavourful.

PREP 10m

COOK 15m

TOTAL 25m

SERVES 4

Ingredients-

  • 6 Cumberland Sausages

  • 6 Egg Yolks

  • 400g Spaghetti

  • 100g Grana Padano (or similar hard cheese)

  • 200g Peas

  • 1 tsp oil

  • 1 tsp freshly ground black pepper

  • Salt

Instructions-

  1. Start by boiling a pot of salted water for your spaghetti.

  2. In a pan, cook the Cumberland sausages until they're browned and fully cooked. Once cooked, remove them from the pan and slice them into bite-sized pieces.

  3. In a separate bowl, mix the egg yolks with most of the grated Grana Padano (leave some for garnishing later) and black pepper.

  4. Once the water is boiling, add the spaghetti and cook until it's al dente.

  5. While the pasta is cooking, add the peas to the pan with the sausages and cook for a few minutes until heated through.

  6. When the pasta is done, drain it, but be sure to reserve some pasta water.

  7. Quickly toss the hot, drained spaghetti into the pan with the sausages and peas. The residual heat will cook the eggs in the next step. Make sure to work quickly to avoid scrambling the eggs.

  8. Pour the egg and cheese mixture over the hot pasta and toss it all together, ensuring the pasta is evenly coated.

  9. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

  10. Garnish with the remaining Grana Padano and serve immediately.