Italian sausage pasta
This pasta with lots of raw sausage, pancetta, and parmesan is the perfect dish for the weekend.
Ingredients · Servings 4
- 400 g high-quality raw sausage
- 100 g pancetta or bacon
- 4 eggs
- 1 lemon
- ½ pot of flat-leaf parsley
- 50 g parmesan cheese
- 1 teaspoon black pepper
- 320 g linguinepastaa
Method · 40 min
- Squeeze the raw sausages out of their casings and dice the pancetta.
- Separate the yolks into a bowl. Grate the yellow zest of the lemon and chop the parsley. Grate the parmesan and add half to the egg mixture. Add the ground black pepper. Mix.
- Fry the sausages in oil in a pan until golden brown. Add the pancetta to the pan and fry until the pancetta is golden brown.
- Cook the pasta in salted water according to the package instructions. Reserve 1 dl of the pasta cooking water.
- Drain the pasta and mix it into the egg mixture. Add the sausages and pancetta. Add more pasta water if the pasta seems dry. Sprinkle with the remaining Parmesan. Serve immediately.
