May 28, 2011 § 3 Comments
Do you ever eat an amazing meal and wonder if it was actually the food? Sometimes it’s the atmosphere, the company, or the wine that can make a meal memorable. I feared that may be the case with this dish – so I made it again. And again. And it was still exceptional.
This is a foolproof pasta (I made it at 2am once- still worked perfectly) that is a welcome variation on a traditional tomato or alfredo sauce. The ingredients are pretty easy to find and you can get it all together in 30 minutes or less.
I absolutely love Jamie’s Italy– it was a gift from the boss at Christmas this year and I have cooked over 10 recipes in it, all of which I love. You’ll see more from the book later, but for now, here is a phenomenal pasta dish that’s quick, easy and so damn good.
Recipe instructions are from http://www.jamieoliver.com/ with a few notes.
• 4 good-quality organic Italian sausages
• olive oil
• 4 slices of thickly cut pancetta, chopped (it’s cheapest to get this in the deli section instead of buying a whole package)
• sea salt and freshly ground black pepper
• 500g dried linguine (I used fresh and I liked it better)
• 4 large free-range or organic egg yolks
• 100ml double cream (aka whipping cream)
• 100g freshly grated Parmesan cheese
• zest of 1 lemon
• a sprig of fresh flat-leaf parsley, chopped
• extra virgin olive oil
How to make it happen
Slit the sausage skins lengthways and pop the meat out. Using wet hands, roll little balls of sausage meat about the size of large marbles and place them to one side. I like smaller meatballs better.
Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it’s golden. While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the instructions.
In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley. When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan. Add the hot sausage meatballs and toss everything together. The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble.
The sauce should be smooth and silky. If the pasta becomes a little claggy (thick, or if it’s sticking together), add a few spoonfuls of the reserved cooking water to loosen it slightly. Sprinkle over the rest of the Parmesan, season if necessary, drizzle with extra virgin olive oil and serve. Eat immediately!