20 Super Easy Recipes & Dinners For The Family

Ingredients

• 3 large Cumberland Sausages (Free‑range, high‑quality British sausages; each will be divided into roughly six small meatballs)
• 150 g Spaghetti (Dry pasta; any long‑thin pasta works)
• 2 Free‑Range Eggs (Large; room temperature)
• 30 g Parmesan Cheese (Freshly grated; preferably Parmigiano‑Reggiano)
• 2 tbsp Flat‑Leaf Parsley (Roughly chopped, stems included for extra flavor)
• 1 tsp Black Peppercorns (Freshly cracked using a mortar and pestle for maximum aroma)
• 1 tbsp Olive Oil (For lightly coating the pan; extra‑virgin recommended)
• to taste Sea Salt (For pasta water and seasoning the meatballs)

Instructions

1. Prepare Pasta Water

   Fill a large pot with water, bring to a rapid boil, add a generous pinch of sea salt, and set a timer for 12 minutes.

   Time: PT2M

   Temperature: 100°C

2. Form Sausage Meatballs

   Remove the casings (if any) from the three Cumberland sausages and, using your hands, pinch out roughly six small meatballs from each sausage (about 18 total).

   Time: PT3M

3. Coat Meatballs with Freshly Cracked Pepper

   Place the meatballs on a plate, sprinkle the freshly cracked black pepper over them, and gently roll to coat each ball evenly.

   Time: PT1M

4. Cook Meatballs

   Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the pepper‑coated meatballs and cook, turning occasionally, until browned and cooked through, about 6‑7 minutes.

   Time: PT7M

   Temperature: 180°C

5. Prepare Egg‑Parmesan Mixture

   While the meatballs cook, crack the two eggs into a mixing bowl, add the 30 g grated Parmesan, a pinch of sea salt, and the chopped parsley. Whisk until smooth.

   Time: PT2M

6. Cook Pasta

   When the timer for the pasta water goes off, add the 150 g spaghetti to the boiling water and cook for the remaining 12 minutes, stirring occasionally.

   Time: PT12M

   Temperature: 100°C

7. Combine Pasta and Meatballs Off Heat

   Drain the pasta, reserving the cooking water. Transfer the hot pasta and meatballs back into the empty frying pan, turn off the heat, and add a splash (≈¼ cup) of the reserved pasta water.

   Time: PT2M

8. Finish Carbonara Sauce

   Quickly pour the egg‑Parmesan‑parsley mixture over the pasta and meatballs, tossing vigorously with tongs or two forks until the sauce thickens and clings to the strands. If needed, add a little more pasta water (a tablespoon at a time) to reach a glossy, silky consistency.

   Time: PT3M

9. Plate and Serve

   Divide the carbonara among four plates, finish with an extra grind of fresh black pepper and a light drizzle of olive oil if desired.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

25 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g