Meatball Carbonara

  • Servings : 1
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

This Meatball Carbonara recipe is one that has been lurking around my kitchen on an increasingly scruffy piece of paper for quite a while now. The piece of paper has numerous scribbles and notes on it as I have tweaked and fiddled with it until I am happy with the end result, so much so that it is now one of my ‘go to’ recipes. It doesn’t take long to make, has everything in it, including veg, to give you a complete meal. Best of all is that it is ready in a very short space of time.

Good quality Sausages are a quick way to make tasty meatballs and it is worth the extra investment to get some that you really like. The Meatballs are the principal flavour in this dish so it is especially important to have some that are well flavoured, especially as the other main flavour is Broccoli which will drown out anything weedy. My favourite is a good Pork and Leek sausage, or better still a Pork with some form of onion in it. My local Butcher does a really good Pork and Roasted Red Onion Sausage which is just about perfect.

The key thing to watch with this recipe is that you turn off the heat before you pour the beaten Egg and Cheese into the pan. If the pan is too hot you will end up with a peculiar scrambled egg texture which is most unpleasant. It’s a mistake you only make once! Keep back a little of the pasta cooking water to loosen the sauce if it is too thick. Final seasoning is important too, a good twist of Black Pepper is essential but watch your salt, if your sausages are heavily seasoned you may not need much as the Parmesan in the sauce also adds to the saltiness of the sauce.


  • ½ Tbsp Olive Oil
  • 2-3 good quality Sausages
  • 100 gms / 4 ozs Spaghetti
  • 1 large clove of Garlic
  • Salt
  • Black Pepper
  • 1 small head of Broccoli
  • 1 Egg
  • 25 - 50 gms / 1 - 2 ozs grated Parmesan


Step 1

Peel the skin off the sausages and cut them into small pieces, 6 - 8 depending on the size of the sausage

Step 2

Roll the sausage pieces into small balls

Step 3

Heat the Olive Oil in a large pan and add the Meatballs

Step 4

Cook until browned on the outside and cooked through, keep them moving in the pan

Step 5

Cook the Spaghetti in plenty of boiling water

Step 6

Cut the Broccoli into small pieces

Step 7

Add the Broccoli to the Pasta for the last 4 - 5 minutes

Step 8

Meanwhile mix the Egg and half the Parmesan together in a cup or small jug

Step 9

Crush the garlic and add to the Meatballs just before you strain the Spaghetti and Broccoli

Step 10

When the Spaghetti is cooked, drain it keeping a little of the water in case you need to thin the sauce

Step 11

Remove the Meatballs from the heat and add the Spaghetti and Broccoli to the Meatballs and mix together

Step 12

Pour the Egg and cheese over the Meatballs and pasta and quickly stir through for a couple of minutes

Step 13

Add a little of the cooking water if the sauce is too thick

Step 14

Season with plenty of Black pepper and a little Salt if required

Step 15

Put into a bowl and sprinkle over the remaining Parmesan

Step 16


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