from Jamie's Italy - Jamie Oliver
4 good-quality Italian Sausages
4 slices of thickly cut pancetta, chopped
sea salt and freshly ground black pepper
1 lb. dried linguine
4 large egg yolks
1/2 cup heavy cream
3 1/2 oz. freshly grated Parmesan cheese
zest of 1 lemon
a sprig of fresh flat-leaf parsley, chopped
extra virgin olive oil
With a sharp knife, slit the sausage skins lengthwise and pop the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place to one side.
Heat a large frying pan and add a good splash of olive oil. Gently fry the meatballs until golden brown, then add pancetta and continue cooking for a couple of minutes, until golden. Meanwhile, bring a pot of salted water to a boil, add the pasta and cook according to the package.
In a large bowl, whip yolks, cream, half of the Parmesan, lemon zest and parsley. When the pasta is cooked, drain it, reserving a little of the pasta water. Immediately toss the pasta and the egg mixture in the pasta pot. Add the hot sausage and toss everything together. The egg will cook delicately from the heat of the pasta, 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 extra virgin olive oil, and serve. Eat immediately!
I know, it's a favourite of mine too
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