Penne with Sausage, Pancetta and Eggs Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: - 4 eggs
- 1 freshly squeezed lemon
- zest of 1 lemon
- 1 1/2 tablespoons extra virgin olive oil
- 1/4 lb lean pancetta, finely chopped
- 1 lb Italian Sausage (4 sausages with skin removed and the sausage crumbled)
- 3/4 lb penne or casareccia pasta
- 1 good handful of flat-leaf parsley leaves, coarsely chopped
|
|
Directions: |
Directions:1. With a fork beat the eggs, lemon juice and zest, and Parmesan in a bowl.
2. In a large saute pan (big enough to hold the pasta later) combine the oil and the pancetta then cook until the pancetta colors (about 3 -4 min.).
3. Spoon out the pancetta with a slotted spoon and set it aside. Add the sausage to the pan and saute it until it colors (about 5 min.). Then return the pancetta to the pan and keep warm.
4. While you are cooking the pancetta and sausage cook the pasta in salted boiling water until "al dente". Drain the pasta but save around 1/4 cup of the pasta water.
5. When the sausage/pancetta and pasta is done then add the pasta to the sausage/pancetta mixture with some of the pasta water. Cook over high heat for 2 minutes.
6. Remove the pan from the heat and immediately stir in the egg mixture and the parsley (the heat of the sausage should cook the egg). Dish it up in bowls and ENJOY! |
|
Personal
Notes: |
Personal
Notes: This is a yummy recipe from a country Italian cook book I gave Kimmy for Christmas one year. It looks somewhat complicated but it is actually pretty easy.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Penne with Sausage, Pancetta and Eggs is from