Sausage tomato pasta carbonara

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Pop the pancetta into a frying pan. Heat over a medium-high heat, stirring occasionally, for 5–6 minutes or until crispy. Remove from the pan.

Step 2

Break the sausages up into pan. Leave for 2–3 minutes to colour then break up until fine. Add the onion and mix well. Reduce the heat and cook, stirring occasionally, for 5–6 minutes until the onions are a little golden.

Step 3

Add the garlic, chilli flakes and crispy bacon to the pan. Mix well and cook for 10 seconds until fragrant. Add the tomatoes and a pinch of salt and pepper – if you don’t use finely chopped tomatoes, blitz the chopped tomatoes until smooth before adding to the pan. Swirl 100ml of water around the can and add that. Mix well and reduce the heat to a gentle bubble. Cook, stirring occasionally, for about 15 minutes until rich and thick.

Step 4

Boil the pasta in a large pan of boiling water for 10–11 minutes or until al dente. Reserve some of the pasta water and drain.

Step 5

Meanwhile, whisk together the egg yolks, pecorino and a pinch of salt and pepper. Add 2 tbsp of the pasta water and whisk until creamy.

Step 6

Tip the pasta and 100ml of the pasta water into the sauce. Mix well until the sauce coats the pasta. Remove from the heat and add the egg yolk mixture. Stir together, adding more pasta water, it will need about 30–50ml, until glossy. Check the seasoning, adding salt to taste and serve immediately.