Jono & Jules do food & wine

A mid-week treat that tastes creamy, silky and flavoursome. The kick of lemon in this gives it a light touch too. Plus it is quick to make 🙂

Serve with a glass of Nebbiolo.

Enough to feed 4 people:

• 4 Italian sausages
• olive oil
• 4 slices thick cut pancetta, chopped
• 500g dried linguine
• 4 large egg yolks
• 100ml double cream
• 100g grated Parmesan cheese
• zest of 1 lemon
• sprig of flat-leaf parsley, chopped
• extra-virgin olive oil

1. Slit the sausages and pull out the meat. Roll it into little meatballs with wet hands.

2. Put a big pan of salted water on to boil for your linguine and cook for as long as it says on the packet.

3. Heat a glug of olive oil in a big frying pan and fry your meatballs gently until they are nice and brown. Add the pancetta and cook for another couple of minutes until it’s golden too.

4. Get a big bowl and put the egg yolks, cream, half the Parmesan, lemon zest & parsley in it and stir together.

5. When the pasta is done drain it but keep a little bit of the cooking water. Throw it back in the pot and stir in the creamy mixture right away. Add the sausage mixture and toss together. The sauce should be smooth and silky – if it starts to clag a bit just add some of your reserved pasta cooking water.

6. Sprinkle over the rest of the Parmesan and drizzle with a bit of extra virgin. Add a bit of pepper if you like.

Original recipe from Jamie’s Italy.