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Penne with Italian Sausage, Pancetta & Pecorinio Recipe

   
 

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     Penne with Italian Sausage, Pancetta & Pecorinio

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 teaspoons olive oil
80g mild pancetta, finely shredded
5 Italian sausages (650g)
3 eggs
50g pecorino, finely grated
1/3 cup lemon juice
500g penne
1/2 cup flat-leaf parsley leaves, roughly chopped (or 1/2 cup basil leaves, torn)
 

Instructions
Heat oil in a frying pan over medium heat. Add pancetta and cook, stirring occasionally, until crisp. Transfer to a plate covered with paper towel. Remove sausage meat from casing. Add sausage mince to frying pan and using a wooden spoon or potato masher break meat up, cooking for 5 minutes or until browned.
Meanwhile, add pasta to a large saucepan of boiling salted water. Cook until just tender as per packet instructions. Drain and return to saucepan.
Whisk eggs, pecorino and lemon juice in a bowl. Add egg mixture to hot pasta with pancetta and sausage, stirring until well combined. Spoon into bowls and sprinkle with parsley or basil.


Originally Submitted
5/22/2012





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