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Sausage carbonara (Linguine alla carbonara di salsiccia) from Jamie's Italy (USA) (page 90) by Jamie Oliver

  • Parmesan cheese
  • heavy cream
  • lemons
  • pancetta
  • parsley
  • linguine pasta
  • Italian sausages
  • egg yolks

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Notes about this recipe

  • Delys77 on October 31, 2011

    Delicious, I would go with 3 egg yolks and a little more cream unless the eggs yolks are huge.

  • erin g on January 08, 2011

    I agree with fprincess that rolling the sausage into small balls takes a lot of time. I've made this twice, and the second time I dispensed with rolling the sausage into balls and simply cut them into small pieces - but the sausages I had were quite slim. They weren't as tender as the first time, but I enjoy the crunch of sausage skin anyway.

  • fprincess on November 04, 2010

    Rolling the meat out of the sausages into small balls takes a while. Otherwise it's a pretty tasty recipe if using good quality sausages.

  • Breadcrumbs on March 24, 2010

    p. 90 - Mar. 2010 – First use of this recipe and quite pleased w outcome. Sauce was satiny and flavourful. I think this rec is only as good as the sausage you use so we used a high quality Italian sausage from the Oliffes. Sausage is a dominant flavour in the final dish. If sausages were cooked a day in advance, this would be a great choice for a quick and easy casual entertaining dish. I’d definitely make this again and I’d likely use spicy Italian sausage for a change of pace.

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