BENVENUTO, OTTOBRE E IL MESE DI PASTA. MERAVIGLIOSO!
So October is Italian Pasta Month. How wonderful for pasta lovers everywhere.
In our house every month could be Pasta Month. We never get tired or run out of recipes. Here is one of our favorites.
PASTA di CASCIA* or PASTA WITH SAUSAGE, NUTMEG AND LEMON
1 Egg
1 Good Pinch of Freshly Ground Black Pepper – or to your taste
¼ Tsp Nutmeg – freshly grated – or to your taste
Juice of ½ Large Lemon
Zest of Lemon – to taste
1/3 Cup Heavy Cream
4 Tbs Extra Virgin Olive Oil
2 ozs Pancetta – diced
2 Links Sweet Italian Sausage – casings removed
Pinch of Salt
½ – ¾ Lb Bucatini – or your favorite pasta
In a bowl beat the egg until frothy and then add the pepper, nutmeg, lemon juice, lemon zest, salt and cream. In a heavy bottomed skillet add 1-2 tablespoons of the olive oil over medium heat. Add the pancetta and cook until it starts to color, moving it around the pan to prevent it from sticking and burning. When cooked, remove it from pan and place in a bowl. Next add the crumbled sausage meat to the same pan and cook, stirring, until not pink in color. Drain off some of the excess fat from the pan and add the sausage to the bowl with the pancetta. Add the remaining olive oil to the pan and keep near the stove.
Bring a pot of salted water to a boil and add the pasta, stirring so that it does not clump. While the pasta is cooking and is almost ready, return the pan to the stove to warm up the oil. Cook the pasta al dente and when done remove one cup of pasta water and drain the pasta. Return the sausage and pancetta to the warmed pan and stir around to warm again. When the pasta is fully drained, add it to the pan with the sausage, pancetta mixture. Mix well and then quickly stir in the egg mixture and remove from the heat. Not to worry about raw egg as the heat of the pasta will cook the egg. You can serve directly from the skillet as we do so that it stays warm or you can turn it into a warmed bowl. If the sauce seems too dry you can now add a little of the warm pasta water a little at a time until you are satisfied with the consistency. Adjust seasonings to your tastes.
Serve immediately and always pass the cheese! Buon appetite. Mangia bene!
*Cascia is the mountainous city in Umbria where legend has it that this recipe originated from.
