• 1 egg
• ½ teaspoon of black pepper freshly ground
• ¼ – ½ teaspoon grated nutmeg
• Juice of half a large lemon and grated zest
• ¼ cup heavy cream
• 4 tablespoons extra virgin olive oil*
• 2 oz pancetta – diced*
• 2 links Italian sweet sausage – crumbled*
• 4 quarts water
• ½ Lb fresh linguini*
• 2 tablespoons coarse sea salt
• Freshly grated Italian cheese for serving*
In a medium bowl beat together the egg, pepper, nutmeg, lemon juice, zest and cream. Mix well so that all is incorporated and set aside.
In a large heavy bottom pan–add 1 tablespoon of the olive and heat. Add the pancetta and cook until it just starts to crisp. Do not over cook.
Remove pancetta from the pan and put in separate bowl. Add the sausage to the pan and cook until browned and add to bowl with pancetta. Drain off all excess fat and add remaining olive oil to the pan and set aside.
In a large pot bring water to a boil, add the salt and the pasta and stir. Cook pasta until al dente and then drain pasta reserving about a cup of the pasta water. Fresh Pasta cooks quickly.
When the pasta is almost ready, reheat the pan and return the sausage and pancetta to it to warm. As soon as the pasta is ready drain it and add it to the pan and toss it with the sausage and pancetta. When all is mixed in remove pan from the heat and add the egg mixture. Stir quickly making sure the egg mixture coats all the pasta. Transfer from the pan to a warmed bowl or serve directly from the pan. If you think it is too dry add a little of the reserved pasta water. Pass the cheese and the pepper mill.
*Available at the Market