Our family never gets bored with eating pasta, and I probably have a recipe for all 365 days. I know, for me, after all the cooking and baking for the holidays it is comforting to have a nice easy recipe that the family enjoys to fall back on.
- 1 egg
- ½ teaspoon of black pepper freshly ground
- 1 ½ teaspoon grated nutmeg
- Juice of half a large lemon and grated zest
- ¼ cup heavy cream
- 4 tablespoons extra virgin olive oil
- 2 oz pancetta – diced
- 2 links Italian sweet sausage – crumbled
- 4 quarts water
- ½ lb fresh pasta – preferably linguini
- 2 tablespoons coarse sea salt
- Freshly grated Italian cheese for serving
- In a medium bowl beat together the egg, pepper, nutmeg, lemon juice, zest and cream.
- Mix well so that all is incorporated and set aside.
- In a large heavy bottom pan add 1 tablespoon of the olive and heat.
- Add the pancetta and cook until it just starts to crisp. Do not over cook.
- Remove pancetta from the pan and put in separate bowl.
- Add the sausage to the pan and cook until browned and add to bowl with pancetta.
- Drain off all excess fat and add remaining olive oil to the pan and set aside.
- In a large pot bring water to a boil, add the salt and the pasta and stir.
- Cook pasta until al dente and then drain pasta reserving about a cup of the pasta water. Fresh Pasta cooks quickly.
- When the pasta is almost ready reheat the pan and return the sausage and pancetta to it to warm.
- As soon as the pasta is ready drain it and add it to the pan and toss it with the sausage and pancetta.
- When all is mixed in remove pan from the heat and add the egg mixture. Stir quickly making sure the egg mixture coats all the pasta.
- Transfer from the pan to a warmed bowl or serve directly from the pan. If you think it is too dry add a little of the reserved pasta water.
- Pass the cheese and the pepper mill.