Main Italian

Pasta with sausage, lemon and nutmeg

Name: Pasta with sausage, lemon and nutmeg
Yield: 4
Cuisine: /italian
Ingredients: 350g pasta (such as pappardelle or tagliatelle); 1 tablespoon olive oil; 6 slices pancetta or salami, cut into thin strips; 2 Italian-style pork sausages, skinned; 1 egg; 1 tablespoon lemon juice, plus 1 teaspoon grated rind; A pinch of ground nutmeg; 1/4 cup (60ml) thin cream; 2 tablespoons grated parmesan, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

A delicious combination in which a rich, lemony cream carries the sweetness of Italian-style sausages.

350g pasta (such as pappardelle or tagliatelle)
1 tablespoon olive oil
6 slices pancetta or salami, cut into thin strips
2 Italian-style pork sausages, skinned
1 egg
1 tablespoon lemon juice, plus 1 teaspoon grated rind
A pinch of ground nutmeg
1/4 cup (60ml) thin cream
2 tablespoons grated parmesan, to serve

Method

1.

Cook the pasta until al dente.
2.

Meanwhile, heat oil in a deep frypan over high heat and add pancetta or salami. Pinch sausage meat into the pan (discard casings) and cook about 10 minutes or until browned.
3.

Mix egg, lemon juice and rind, nutmeg, some sea salt, 1/2 teaspoon black pepper, and cream in a large bowl.
4.

Drain pasta, reserving 100ml of the water. Add pasta to frypan, tossing over medium heat. Tip the lot into the cream and toss well, adding some pasta water if dry. Serve sprinkled with parmesan.