Name: Sausage & broccoli carbonara
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 8 chipolatas meat squeezed out and rolled into balls; 3 eggs; 50g parmesan grated, plus extra to serve (optional); 300g spaghetti; 1 head broccoli broken into small florets; 2 garlic cloves crushed

Home
Recipes
Sausage & broccoli carbonara

Sausage & broccoli carbonara

Good Food team

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.47 ratingsRate

loading...

A spin on the Italian classic using sausage meatballs, spaghetti and greens - on the table in half an hour

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Creamy courgette lasagne

A star rating of 4.6 out of 5.739 ratings

Linguine with watercress & almond pesto

A star rating of 3.9 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
8 chipolatas

meat squeezed out and rolled into balls
3 eggs
50g parmesan

grated, plus extra to serve (optional)
300g spaghetti
1 head broccoli

broken into small florets
2 garlic cloves

crushed

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal634
fat29g
saturates10g
carbs60g
sugars6g
fibre8g
protein32g
salt1.8g

Method

step 1

In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
step 2

Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
step 3

Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn’t brown. Remove the pan from the heat.
step 4

Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.2 out of 5.47 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now