Cumberland Carbonara
Ingredients
5 ounces your favourite pasta.
3 Berkshire Pork Cumberland sausages.
1/2 bunch fresh Italian parsley (½ oz)
1 large egg.
1 ounce Parmesan cheese.
2 tbsp black peppercorns
Preparation
Cook the pasta in a pan of boiling salted water according to the package instructions.
Squeeze the sausage meat out of the skins and shape into 18 even-sized balls.
Grind black peppercorns in a pestle and mortar. Sieve fine pepper out onto a board.
Roll the sausagemeat balls in black pepper, then cook in a non-stick frying pan on a medium heat with ½ a tablespoon of olive oil through, tossing regularly, then turn the heat off.
Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat). Loosen with a good splash of reserved cooking water, season to with sea salt and pepper, and finely grate over the remaining Parmesan.