One of my favourite Christmas presents was a pair of perfect porcelain pasta dishes, and my word they have had a lot of use already! Like a supermodel perhaps, these dishes would look good in everything! They are just the right size for two relatively greedy adults and whilst its winter and they are seeing lots of pasta, come summer I can see them being rather perfect for some nice salads too! I have decided I have had enough now of this winter and my body is craving some sunshine!
This Carbonara was not only rather delicious but it was a also quite frugal and super easy dish to make to! Most of the time I do meal planning but with going away for Christmas and New Year’s half of December was a case of anything goes, and I cooked extra bits to up cycle into newer dishes – in this case the sausages were leftover from a sausage dish the night before, and also used leftover garlicky fried courgettes which are a regular make in my kitchen! Its a great way of stretching out a small quantity of good sausages too!
Its close to it but not a traditional carbonara, we had no cream but its fairly close and I am not one for tradition, I like to break the rules when it comes to cooking!
Ready in 10 minutes
150g egg Pasta Fettuccine
2 good quality pork sausages, cooked and sliced thinly
4 heaped tbsp Parmesan finely grated
1 courgette, halved length ways and sliced into 1/2cm moons
1 tsp minced garlic
1 tbsp extra virgin olive oil
1 tbsp olive oil
Start by making the courgettes. Heat a frying pan with the olive oil, fry the courgette slices for about 8 minutes, add the garlic and fry for a further minute, stirring regularly. Either cool for use or cook with sausages.
1) In a bowl beat the eggs, parmesan, salt and pepper to taste and the cooled courgettes.
2) Heat a large saute pan, gently fry the sausage to warm through - add the cooked courgettes. Meanwhile boil the pasta as per packet instructions.
3) When the pasta is cooked through, drain quickly, add the sausage and courgettes, then the egg mixture and mix well, allow to stand for a minute with the lid on.
4) Serve on your favourite plate and garnish with a little extra parmesan and drizzle of extra virgin olive oil.
I am sending my dish over to Pasta Please, created by Tinned Tomatoes and held by The Spicy Pear for January who's theme is garlic:
Also as its a perfect warming winter cheesy bowl of goodness its going to Cheese, Please! Over at Fromage Homage