I still remember the first time I tried Jamie Oliver’s Sausage Carbonara. I was in my tiny kitchen, juggling a pot of boiling pasta and a sizzling pan of sausages. The aroma hit me first-smoky, savory, slightly sweet-and it immediately made me forget about the chaos around me. That first bite was like a comforting hug. The creamy sauce clung to the pasta while the sausage added a punch of flavor that felt gourmet but not fussy.
This recipe is one of those dishes that feels fancy but is actually simple to make. It’s perfect for weeknight dinners, date nights at home, or even impressing friends without stressing in the kitchen. If you love rich, comforting meals with a hint of indulgence, you’re going to love this one.
Jamie Oliver’s Sausage Carbonara Recipe
Jamie Oliver’s twist on traditional carbonara is genius. He swaps pancetta for sausages and adds a touch of cream to balance the richness. The dish is hearty, flavorful, and has a texture that makes your taste buds sing. It’s the kind of recipe that makes you want to linger at the table, savoring every bite.
The best part? You don’t need any fancy equipment. Just a pot, a frying pan, and a little patience. The flavors do all the work for you.
Ingredients Needed
Here’s what you’ll need. Trust me, nothing here is intimidating:
- 300g spaghetti or tagliatelle
- 4 high-quality sausages (pork works best)
- 2 large free-range eggs
- 50g Parmesan cheese, freshly grated
- 100ml double cream
- 2 garlic cloves, crushed
- A small bunch of flat-leaf parsley, chopped
- Olive oil
- Salt and black pepper
Optional, but highly recommended:
- A pinch of chili flakes for heat
- A squeeze of lemon to brighten the dish
These ingredients combine to create a creamy, savory, slightly smoky sauce that clings to every strand of pasta.
How To Make Jamie Oliver’s Sausage Carbonara
Let me walk you through my favorite way to cook this. I like to keep it relaxed, like I’m cooking for friends, not following a science experiment:
- Prepare the pasta – Boil a large pot of salted water. Cook spaghetti until al dente. Reserve a cup of pasta water before draining.
- Cook the sausages – Slice sausages into chunks. Heat a drizzle of olive oil in a pan. Add garlic, then sausages. Fry until golden and cooked through.
- Mix the sauce – In a bowl, whisk eggs, cream, and Parmesan together. Season lightly with pepper.
- Combine pasta and sauce – Toss drained pasta into the sausage pan. Remove from heat. Slowly add egg mixture, stirring constantly. Use reserved pasta water to adjust the sauce for creaminess.
- Finish with parsley – Sprinkle chopped parsley on top. Add extra Parmesan if desired. Serve immediately.
Ingredient Science Spotlight
Here’s why this recipe works so well:
- Eggs – Act as a natural thickener, creating a creamy texture without heavy cream dominating.
- Parmesan – Adds umami and depth. Freshly grated melts better than pre-grated.
- Sausages – Fat from the sausages infuses the pasta with flavor. Cooking them first ensures the sauce is rich and smoky.
- Pasta water – The starches in the water help the sauce cling to noodles, making every bite silky.
Understanding these elements can help you tweak recipes and still get perfect results every time.
Expert Tips
After making this dozens of times, here are my go-to tricks:
- Never add eggs to pasta on high heat – they’ll scramble.
- Slice sausages evenly so they cook uniformly.
- Keep pasta water handy; it’s your secret to creamy sauce.
- Don’t skimp on Parmesan – it’s the backbone of flavor.
- Fresh parsley brightens the dish and cuts through richness.
Recipe Variations
If you want to mix things up, here are some options:
- Vegetarian – Swap sausages for sautéed mushrooms or smoked tofu.
- Extra spicy – Add chili flakes or a dash of hot paprika.
- Cheesy overload – Mix Parmesan and Pecorino for a sharper flavor.
- Herbal twist – Add thyme or sage to sausage before cooking.
Final Words
Cooking Jamie Oliver’s Sausage Carbonara feels like a small celebration every time. You don’t need culinary school, just attention to detail and a love for comfort food. The creaminess, the savory sausage, the subtle garlic-everything works together in perfect harmony.
FAQs
Can I Use A Different Type Of Sausage For Jamie Oliver’s Sausage Carbonara?
Yes, you can swap sausages based on your preference, but a mild sausage like Italian or pork works best to keep the flavor balance.
Is It Possible To Make Jamie Oliver’s Sausage Carbonara Without Cream?
Yes, the recipe can be made without cream. You can use egg yolks and pasta water to create a creamy texture instead.
How Can I Make Jamie Oliver’s Sausage Carbonara Spicier?
To add some heat, try using spicy sausages or adding a pinch of chili flakes to the pan while cooking the sausage.