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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