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Sausage Carbonara Recipe

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This recipe for Sausage Carbonara, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Juliann Armbrust
Added: Saturday, November 17, 2007


1 pound hot or sweet Italian sausage
1 tablespoon olive oil
4 slices pancetta or bacon, chopped (5 ounces)
salt and pepper
1 pound linguine
4 large egg yolks
1/2 heavy cream
1 cup freshly grated Parmesan cheese
1 tablespoon parsley, chopped
1 teaspoon lemon zest

1. Using a sharp knife, slit sausage casing and remove meat. With wet hands, form meat into 3/4" meatballs.
2. In a large nonstick skillet, heat oil over medium-high heat. Saute meatballs until golden brown. Add pancetta, salt and pepper, cook 3-4 minutes longer.
3. Meanwhile, cook pasta according to package directions.
4. In a large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley, and lemon zest.
5. Drain pasta, reserving 1/2 cup cooking water. Immediately toss pasta with egg mixture in the past pot; add sausage meatballs. (The sauce should be smooth and silky). If the past becomes a bit sticky, add some of the reserved pasta cooking water. Sprinkle with remaining 1/2 cup cheese.




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