Pork Sausage and Spinach Carbonara
Ingredients
- 500g Otway Irish Style pork sausages
- 150g Otway short cut bacon rashes, chopped
- 3 eggs
- 300mls light thickened cream
- 1 cup finely grated parmesan, plus extra to serve
- 1 1/2 tablespoons olive oil
- 400g dried spaghetti
- 120g baby spinach leaves
Method
Cut sausage casings open and roll the sausage filing into small (about 2cm wide) meatballs. Place onto a plate.
Whisk eggs, cream and parmesan in a large jug. Set aside.
Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add bacon and cook, stirring often, for 3-4 minutes until crisp and golden. Transfer to a plate to cool.
Heat remaining 1 tablespoon oil in the pan over medium heat. Add sausage meatballs. Cook, tossing occasionally, for 10 minutes until browned and cooked through.
Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until just tender. Drain and return to saucepan.
Add egg mixture, sausage meatballs and spinach to the hot pasta tossing quickly to cook the eggs. Season with salt and pepper to taste. Serve immediately, topped with bacon and sprinkled with extra parmesan cheese
Recipe courtesy of Australian Pork Limited.
