I remember the first time I tried making Jamie Oliver’s Sausage Carbonara. I was in my tiny apartment, exhausted from a long workday, but craving something hearty and comforting. My fridge had a few sausages, eggs, and pasta-ingredients I always had on hand. After Googling a quick recipe, I stumbled across Jamie Oliver’s version of Sausage Carbonara. I was skeptical at first. Carbonara is usually made with pancetta or guanciale. Sausages? But curiosity got the better of me. One bite and I was hooked. The sausage added this rich, savory depth that turned a classic dish into something extraordinary. I’ve made it countless times since, tweaking little details each time. It’s my go-to weeknight dinner when I need something satisfying but don’t want to spend hours in the kitchen.
Jamie Oliver’s Sausage Carbonara Recipe
Jamie Oliver’s Sausage Carbonara is all about simplicity and flavor. The recipe combines the creamy, comforting texture of traditional carbonara with the bold, juicy flavor of sausage. He doesn’t use a heavy sauce or complicated steps. Instead, he leans on fresh ingredients and clever technique to create something that feels indulgent without the fuss.
I love how he uses sausages as the base of the dish. It’s a departure from the usual pancetta or bacon, and it makes the meal feel more substantial. The key here is to get a good-quality sausage, one that’s packed with flavor. You’ll also notice that Jamie doesn’t go crazy with a ton of cream or cheese. Instead, it’s all about egg yolks, a bit of pasta water, and Parmesan to create that luscious, creamy texture. The result is a rich, satisfying carbonara with a little twist.
Ingredients Needed
Here’s what you’ll need to make this dish:
- Pasta: Jamie uses spaghetti, but any long pasta like fettuccine or linguine will work. I like to use something with a bit of bite.
- Good-quality sausages: The star of the dish! Opt for a savory sausage like Italian-style with a bit of fennel or sage.
- Egg yolks: You’ll need around 4. They give the carbonara its creamy texture and rich flavor.
- Parmesan: Freshly grated for the best flavor. Pecorino Romano also works well if you like a sharper cheese.
- Olive oil: A small splash to brown the sausages and start the sauce.
- Garlic: Just a clove or two to infuse the oil with a little fragrance.
- Fresh parsley: For garnish and a pop of color.
- Salt and black pepper: To season.
When you get these ingredients, focus on the quality of the sausages and the cheese. It really makes a difference in the flavor.
How To Make Jamie Oliver’s Sausage Carbonara
Making this carbonara is incredibly simple, but there are a few tricks that make it come together perfectly. Here’s how I go about it:
- Cook the pasta: Bring a pot of salted water to a boil and cook the pasta until al dente. Don’t forget to save a cup of pasta water! It’ll help you make the sauce later.
- Prepare the sausages: While the pasta cooks, take the sausage out of its casing and crumble it into bite-sized pieces. In a hot pan with a little olive oil, sauté the sausage until browned and cooked through. This will take about 5-7 minutes. Add a little garlic for extra flavor at the end.
- Make the sauce: In a bowl, whisk together the egg yolks, half of the Parmesan, and a bit of salt and pepper. You want the mixture to be smooth and slightly thickened.
- Combine pasta and sausage: Once the pasta is done, drain it (remember to save some pasta water) and add it to the pan with the sausage. Toss everything together over low heat to get the pasta coated in all that delicious sausage flavor.
- Finish the sauce: Off the heat, quickly add the egg mixture to the pasta, stirring constantly. The residual heat from the pasta will gently cook the eggs without scrambling them. Add a bit of the pasta water if you need to loosen the sauce.
- Serve: Plate up the carbonara, and finish with a generous sprinkle of Parmesan and a bit of fresh parsley.
Ingredient Science Spotlight
Let’s break down some of the key ingredients in this dish and why they work so well together:
- Egg yolks: They’re the secret to that signature carbonara creaminess. The yolks emulsify with the pasta water and cheese to form a silky sauce. They also bring richness without overwhelming the dish.
- Sausages: Unlike pancetta or bacon, sausages have a bit more moisture and flavor. The fat released from the sausage helps to coat the pasta, making every bite flavorful.
- Parmesan: This cheese brings a salty, umami punch that enhances the savory depth of the sausage. It also helps thicken the sauce when combined with the egg yolks.
These ingredients combine to create a balance of rich, salty, creamy, and savory flavors. The science behind the sauce is all about using the eggs and pasta water as the base for a smooth emulsion.
Expert Tips
- Pasta water is your friend: It’s the key to making a silky sauce. The starchy water helps bind the sauce and pasta together, making everything cling beautifully.
- Temperature is crucial: When adding the egg mixture, don’t have the pan too hot. The eggs will scramble if you’re not careful. Let the residual heat do its work.
- Use the right sausages: Choose sausages with a good blend of seasoning. Avoid overly fatty or bland ones. The sausage is the primary flavor, so it’s important to pick something you’d enjoy on its own.
- Serve immediately: Carbonara is best fresh and hot. The sauce can start to stiffen as it sits, so don’t let it linger too long.
Recipe Variations
- Vegetarian option: Swap the sausage for sautéed mushrooms or lentils for a plant-based version. Use a plant-based cheese to keep it vegan.
- Spicy sausage: If you like a bit of heat, go for a spicy sausage. It’ll add a kick to the dish that pairs perfectly with the richness of the sauce.
- Herb variations: You could toss in fresh basil or thyme for a different aromatic profile. It changes the character of the dish in a subtle but nice way.
Final Words
This recipe has become a classic in my kitchen. It’s comforting, easy, and takes less than 30 minutes to whip up. Plus, it’s versatile enough that you can swap out ingredients based on what you have. Sausage Carbonara feels like a special meal, but it doesn’t require a ton of effort. Every time I make it, I’m reminded of that first bite-how something so simple could be so satisfying.
FAQs
Can I Use Any Type Of Sausage For This Recipe?
Yes, you can use any sausage you prefer, but a good-quality pork sausage will give the dish a great flavor.
What Pasta Works Best With Sausage Carbonara?
Spaghetti is the classic choice but you can also use other long pasta like linguine or fettuccine.
Can I Make This Dish Without Eggs?
Eggs are key to the carbonara sauce, so it’s hard to replace them without changing the texture. You could try a dairy-based alternative, but it won’t have the same creamy finish.