Pork Sausage Meatball and Spinach Carbonara

Updated recipe! Added sundried tomatoes and bacon/pancetta (I used guanciale).

Lovely combination of the flavours of carbonara and marry me sauce. The great thing about this is that once you've rolled your balls it's super quick to put together.

Ingredients

• 1 tbsp olive oil

• 250g dried spaghetti

• 500g pork sausages

• 150g pancetta or bacon, chopped

• Handful baby spinach leaves

• 50g sundried tomatoes, chopped

• 2 cloves garlic, minced

• 300ml double cream

• 3 eggs

• 1 cup grated parmesan, plus extra to serve

Method

1. Cut sausage casings open and roll the filing into small meatballs.

2. Cook the pasta until al dente and set aside.

3. Heat the oil in a large frying pan over medium-high heat.

4. Add the meatballs and pancetta and cook until browned and cooked through.

5. Add the spinach, garlic and sundried tomatoes and cook for 2 mins.

6. Add the cream and stir to combine.

7. Add the pasta into the sauce.

8. Remove from the heat, whisk the eggs and parmesan and add, tossing quickly to cook the eggs.

9. Season with salt and pepper to taste.