Here is another comforting winter dish.
This pasta is quite similar in nature to the classic pasta carbonara, made with pancetta or guanciale, eggs, and cheese. The addition of sausage meat makes this dish quite robust and the lemon and parsley help lighten it up a bit. Use a good sausage from a reputable butcher, or make your own.
Eggs are versatile and they are wonderful to work with. When simply warmed though, they make a beautiful and velvety sauce that does not have to be restricted to pasta. Avoid undercooked eggs if you are pregnant or immunocompromised.
Because this pasta dish is quite consistent, I suggest eating this as an main, not as an appetizer.
Penne salsicce e uova
2 tablespoons olive oil
125 g (1/4 pound) pancetta, finely diced
450 g (1 pound) sausage meat, a mild or hot Italian sausage is preferred, casings removed
4 large eggs
75 g (1/4 cup) grated parmesan
juice and zest of 1/2 lemon
2 tablespoons chopped parsley
450 g (1 pound) penne lisce
salt and pepper to taste
1. Put a pot of water to boil to cook the pasta.
2. In a large skillet big enough to toss the pasta when it is cooked, heat the oil over medium heat and cook the pancetta for a few minutes, and remove it when it starts to get crispy. Transfer to a bowl lined with paper towels, leaving the fat in the skillet.
3. In the same skillet, cook the sausage until well done. Add the pancetta back in the pan, and keep warm over low heat.
4. When the water comes to a boil, salt generously and cook the pasta according to the instructions on the package.
5. In a bowl, whisk the eggs, lemon juice and zest, parmesan and parsley and set aside. Add a few grindings of black pepper.
6. When the pasta is al dente, drain and reserve a bit of the pasta cooking water. Transfer the pasta to the skillet with the meat mixture and increase the heat to medium. Mix well and turn the heat off.
7. Off the heat, add the egg mixture and mix well, adding a bit of the pasta cooking water to loosen the pasta. Taste and correct seasonings. Serve immediately in warm bowls with more parmesan at the table.