Clonakilty Veggie Sausage Carbonara
Serves: Serves 4 • Prep Time: • Cook Time: 30 mins
Enjoy this Veggie Sausage carbonara with mushrooms for an easy family meal. A classic Italian dish now full of fresh vegetables. A tasty recipe to add to your repertoire!
320g dried pasta (Spaghetti or linguine)
2 tsp salt (to cook the pasta)
2 whole garlic cloves minced
8 Clonakilty veggie sausages
250g chestnut mushrooms sliced
1 large whole egg
3 large egg yolks
100g finely grated Parmesan or Pecorino-Romano cheese
Salt to taste
Oil for cooking
2 tbsp finely chopped flat-leaf parsley
½ tbsp per person of finely grated Parmesan or Pecorino-Romano cheese
Freshly ground pepper
- Bring a large pot of water to a boil, add the salt. Cook the pasta for1 to 2 minutes less than the pack instructions state, around 8 minutes, it should be al dente (still have a bit of bite to it)
- While the pasta is boiling, add oil to a frying pan, fry the sausages on all sides for about 6 minutes over medium heat until nicely coloured then set them aside. Next, add your sliced mushrooms and cook until golden, stir in the minced garlic and cook for 1 minute more.
- Put the egg, yolks and grated cheese into a large bowl and whisk together to combine using a balloon whisk or a fork.
- Drain the pasta, reserving about ½ cup of the starchy pasta water as this thickens up the sauce.
- Working quickly, add the hot pasta to the bowl containing the egg and cheese mixture and toss it together to combine. Add a little of the reserved pasta water, one tablespoon at a time, gently mixing until the carbonara sauce is silky smooth and has a creamy consistency.
- Chop the sausages, add the sausages and cooked mushrooms to the pasta, giving it one last gentle stir.
- Divide into serving plates, garnish with parsley, freshly ground black pepper and some grated Parmesan or Pecorino-Romano cheese.
- You can substitute in any pasta you wish
- You can add in chopped cooked Clonakilty rashers if you are not going for a vegetarian option
- You can use cheddar cheese if you don’t have the above-mentioned cheese
Thanks to the talented Jennifer Opperman for creating this delicious dish.