Scoff | Simple Sausage And Mushroom Carbonara | Winter Warmers 3 @ScoffTV | Uploaded January 2015 | Updated October 2024, 9 hours ago.
Master Chef Finalist Jack Lucas is here with the first episode of his new series Winter Warmers. He shows you how to make a simple sausage carnbonara perfect to beat the January blues.
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INGREDIENTS:
4 High Quality Sausages
3 Cloves of Garlic
Handful of Sliced Wild Mushrooms
3 Eggs70 g Parmesan Cheese30 ml Double Cream250 g Linguine Flat Leaf Parsley
STEP 1: COOK PASTA
Drop the spaghetti into a large pot of salted, boiling water and cook for 1 minute less than the packet instructions.
STEP 2: COOK SAUSAGES
Whilst the spaghetti cooks, remove the sausage meat from the casings and shape in to small round balls. Fry these gently in 1 tbsp olive oil for about 6 minutes until cooked through. Remove these from the pan and set them aside,then add in the mushrooms on a high heat and cook for two minutes. Add in the garlic, fry for a further minute and return the sausage meatballs to the pan.
STEP 3: MIX EGG AND CHEESE
Beat together the eggs with the cream, salt and pepper and half of the parmesan cheese and whisk to a thick consistency.
STEP 4: MIX EVERYTHING TOGETHER
When the pasta is cooked, drain and add it to the sausage and mushroom mix and give it a stir. Add in the egg mixture and stir through to heat up and cook the egg mixture. If the pasta has been left to drain for too long and is a little cold, the eggs may not cook so you may need to stir over a very low heat. Be careful not to cook for too long as the eggs will start to scramble and you’ll have scrambled egg spaghetti, which isn’t quite carbonara.
STEP 5: FINISH AND SERVE
Just before serving stir through some chopped parsley and serve.
Master Chef Finalist Jack Lucas is here with the first episode of his new series Winter Warmers. He shows you how to make a simple sausage carnbonara perfect to beat the January blues.
Subscribe! youtube.com/subscription_center?add_user=Videojugfoodanddrink
Check Out Our Channel Page: youtube.com/user/Videojugfoodanddrink
Like Us On Facebook! facebook.com/pages/Food-Drink-Club/382470928450558
Follow Us On Twitter! twitter.com/videojugfood
Watch This and Other Related films here:
videojug.com/film/simple-sausage-and-mushroom-carbonara
INGREDIENTS:
4 High Quality Sausages
3 Cloves of Garlic
Handful of Sliced Wild Mushrooms
3 Eggs70 g Parmesan Cheese30 ml Double Cream250 g Linguine Flat Leaf Parsley
STEP 1: COOK PASTA
Drop the spaghetti into a large pot of salted, boiling water and cook for 1 minute less than the packet instructions.
STEP 2: COOK SAUSAGES
Whilst the spaghetti cooks, remove the sausage meat from the casings and shape in to small round balls. Fry these gently in 1 tbsp olive oil for about 6 minutes until cooked through. Remove these from the pan and set them aside,then add in the mushrooms on a high heat and cook for two minutes. Add in the garlic, fry for a further minute and return the sausage meatballs to the pan.
STEP 3: MIX EGG AND CHEESE
Beat together the eggs with the cream, salt and pepper and half of the parmesan cheese and whisk to a thick consistency.
STEP 4: MIX EVERYTHING TOGETHER
When the pasta is cooked, drain and add it to the sausage and mushroom mix and give it a stir. Add in the egg mixture and stir through to heat up and cook the egg mixture. If the pasta has been left to drain for too long and is a little cold, the eggs may not cook so you may need to stir over a very low heat. Be careful not to cook for too long as the eggs will start to scramble and you’ll have scrambled egg spaghetti, which isn’t quite carbonara.
STEP 5: FINISH AND SERVE
Just before serving stir through some chopped parsley and serve.
