Classic Carbonara With Chicken Meatballs - cooking recipe

Ingredients

14 oz spaghetti
4 None Italian chicken sausages
2 tbsp olive oil
6 slices bacon, chopped
2 cloves garlic, finely chopped
3 None eggs plus 1 egg yolk
2/3 cup grated Parmesan cheese, plus additional, to serve
1/2 cup heavy cream
2 tbsp chopped fresh flat-leaf parsley

Preparation

Cook pasta in a large saucepan of boiling salted water according to package directions.
Meanwhile, squeeze sausage meat from casings. Roll heaping teaspoons into balls. Arrange on a tray and refrigerate for 10 mins.
Heat oil in a large skillet on medium heat. Cook meatballs for 2-3 mins, turning, until well browned all over. Add bacon and saute for 2-3 mins, until beginning to crisp. Reduce heat to low and stir in garlic. Cook for 30 seconds. Remove from heat and set aside.
Whisk eggs, yolk, Parmesan cheese and cream in a medium bowl. Season to taste.
Drain pasta and return to pan with meatball mixture. While still hot, pour egg mixture over, tossing to combine. Serve sprinkled with parsley and additional Parmesan.