Adapted from Jamie Oliver's Easy Sausage Carbonara by Food52

Ingredients

• 10 oz spaghetti, cooked al dente (reserve 1 cup of pasta water)
• 1 Tbsp olive oil
• 1 lb Italian sausage, rolled into 32 meatballs
• 1 bunch Italian parsley, finely chopped (stems and all)
• 2 large eggs
• 1 cup Parmesan cheese, shredded
• 1 cup frozen peas, thawed under hot tap water
• freshly ground black pepper and salt, to taste

Directions

1. Make sure all ingredients are prepared (roll sausage into balls, chop parsley, shred cheese, and thaw peas).

2. Cook pasta according to package instructions in lightly salted water until al dente. Reserve 1 cup of starchy pasta water, then drain.

3. While pasta is cooking, heat olive oil in large sauté pan on medium heat. Add meatballs and cook until none of the centers are pink (I end up chopping each meatball in half as they cook for a total of 64 smaller meatballs).

4. Whisk together parsley, eggs, Parmesan cheese, most of reserved pasta water.

5. Add pasta to pan with meatballs, reduce to low heat, and stir to coat the pasta in oil.

6. Pour in the egg mixture and stir for 1 minute while the eggs cook.

7. Add the peas and stir until meatballs and peas are evenly distributed.

8. Season generously with black pepper. Salt to taste. Top with shredded Parmesan cheese (optional) and serve.