Wednesday, September 12, 2007


Last night's Jamie Oliver meal was linguine carbonara with sausage. I chose hot italian sausage (which gave the dish a nice spicy flavor). First Jamie has you cutting open sausage links and forming little sausage meatballs. Then you brown the sausage meatballs in olive oil (I added a little garlic too). Once the sausage meatballs begin to brown you add in some pancetta. Then you begin cooking your linguine according to the package instructions. While the pasta is cooking you prepare your carbonara sauce. Jamie has you whipping up in a bowl 4 egg yolks, a half a cup of heavy cream, 1 1/2 ounces of freshly grated parmesan, the zest of one lemon and a chopped up sprig of italian parsley. I wanted more sauce so I added in two additional yolks, another quarter of a cup of cream and some additional lemon zest and parmesan. Once the linguine is cooked to taste you can toss it in a pan with the carbonara, sausage, pancetta and some reserved pasta water. The heat from the pasta water and the cooked linguine will cause the carbonara to cook (though not scramble).

This wasn't bad, though not as good as the Pasta alla Norma.

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