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Ingredients
- 1 lb hot sausage or 1 lb sweet Italian sausage
- 1 tablespoon olive oil
- 4 slices pancetta, chopped (can substitute bacon)
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 1 lb linguine
- 4 large egg yolks
- 1/2 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1 tablespoon flat-leaf Italian parsley, chopped
- 1 teaspoon lemon zest, grated
Details
Servings 1
Preparation time 10mins
Cooking time 25mins
Adapted from food.com
Preparation
Step 1
1 Using a sharp knife, slit sausage casing and remove meat. 2 With wet hands, form meat into 3/4-inch meatballs. 3 In large nonstick skillet, heat oil over medium-high heat. 4 Saute meatballs until golden brown, about 4 minutes. 5 Add pancetta, salt, pepper and cook 3-4 minutes longer. 6 Meanwhile, cook pasta according to package directions. 7 In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest. 8 Drain pasta, reserving 1/2 cup cooking water. 9 Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs. 10 Note: The sauce should be smooth and silky. 11 If pasta becomes a bit sticky, add some of the reserved pasta cooking water. 12 Sprinkle with the remaining 1/2 cup cheese.
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