5 Ingredient Meatball Carbonara

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (350.8 g)
  • Calories 730.3
  • Total Fat - 32.2 g
  • Saturated Fat - 15.8 g
  • Cholesterol - 122.6 mg
  • Sodium - 666.5 mg
  • Total Carbohydrate - 66.8 g
  • Dietary Fiber - 3.6 g
  • Sugars - 2.7 g
  • Protein - 43.2 g
  • Calcium - 331.5 mg
  • Iron - 3.1 mg
  • Vitamin C - 14.9 mg
  • Thiamin - 0.1 mg

Step 1

Cook pasta in a large saucepan of boiling, salted water, following packet directions and then drain, reserving 1/3 cup cooking liquid.

Step 2

Meanwhile, squeeze sausage mince from casings and roll level tablespoons of mixture into balls.

Step 3

Heat oil in a large, deep frying pan over medium-high heat and cook meatballs, in batches, turning for 5 to 6 minutes or until browned and cooked through.

Step 4

Add cream and reserved cooking liquid and bring to the boil and then reduce heat to low and simmer for 2 to 3 minutes or until sauce thickens slightly and then add 1/2 cup parmesan and stir until smooth and combined, now add pasta and spinach. and cook for 1 to 2 minutes or until spinach wilts and pasta is coated in sauce. Serve sprinkled with remaining parmesan.

Tips & Variations


No special items needed.

Related