This is one of my absolute favourite pasta recipes, and it's a perfect dish for this cooler weather. At first glance, the main ingredients of sausage, lemon and nutmeg don't seem to be a great match but, let me tell you, they are a wonderful marriage of flavours.
I discovered this recipe in the May 2005 edition of Delicious, but it's actually an adaption of an Umbrian dish by Julia della Croce. A little like Carbonara, it's so moreish that it's hard to stop at one bowl!
Pasta with sausage, lemon and nutmeg
What you need
350g fresh pasta (I like to use pappardelle)
1tbs olive oil
6 slices pancetta, cut into thin slices
2 Italian-style pork sausages, skinned
1 tbs lemon juice, plus 1 tsp grated rind
A pinch of ground nutmeg
2tbs grated parmesan, to serve
What to do
Cook the pasta until al dente. Meanwhile, heat the oil in a deep frypan over high heat and add pancetta or salami. Pinch sausage meet into the pan (discard casings) and cook for about 10 minutes or until browned.
Mix egg, lemon juice and rind, nutmeg, some sea salt, 1/2 tsp black pepper, and cream in a large bowl.
Drain pasta, reserving 100ml of the water. Add pasta to the frypan, tossing over medium heat. Tip the lot into the cream and toss well, adding some pasta water if dry. Serve sprinkled with parmesan.
Find more recipes from Delicious magazine at www.taste.com.au
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