Sausage Carbonara

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.