ELEPHANT HOUSE   KREST 

Sausage and broccoli cabonara

Sausage and broccoli cabonara

Ingredients

1 tbsp olive oil
8EH Chicken sausages, cut into pieces
3 eggs
50g Chedder cheese , grated, plus extra to serve (optional)
300g spaghetti
1 head broccoli , broken into small florets
2 garlic cloves , crushed

 
Method

In a large pan, heat the oil and cook the sausage until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.

Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.

Add the garlic to the sausages and cook for a couple mins more, being careful the garlic doesn't brown. Remove the pan from the heat.

Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.