Serves 44 good quality organic italian sausages
4 slices of thickly cut pancetta, chopped
1 lb. dried linguine
4 large egg yolks
1/2 cup heavy cream
3 and 1/2 oz freshly grated parmesan cheese
zest of 1 lemon
a sprig of flat leaf parsley, chopped
evoo
sea salt and freshly ground black pepper
With a sharp knife, slit the sausage skins lengthwise and squeeze all the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place them to one side.
Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden.
While this is cooking, bring a pot of salted water to the boil, add the linguine and cook.
In a large bowl whip up the egg yolks, cream, half the parmesan, lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water.
Immediately toss it quickly with the egg mixture back in the pasta pot.
Add the hot sausage meatballs and toss everything together.
The egg will cook delicately from the heat of hte linguine, just enough for it to thicken and not scramble.
The sauce should be smooth and silky.
If the pasta becomes a little sticky add a few spoonfuls of the reserved cooking water to loosen it slightly.
Sprinkle over the rest of the parmesan, season if necessary, drizzle with evoo and serve.
Eat immediately!
Grublover comment
This pasta is really rich and delicious. I is from jamie’s latest book ‘Jamie’s Italy. It’s really quick and easy to make and looks impressive.
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