Wednesday, August 1, 2012

Wholesome Wednesday: Fettuccine with Sausage and an Easy Egg Sauce

I did take a break from grilling last week, albeit a forced break, and tried out this recipe one night last week. I've never made a raw egg sauce in a pasta dish and now I don't know why I didn't try one sooner.  It was incredibly simple to make and the flavor was amazing.  The dish literally only took the time to prep the ingredients plus that of making pasta.  A healthy flavor bursting meal in under 30 minutes, what's not to like?

I saw this recipe originally in the Newlywed Cookbook by Sarah Copeland.  I've changed a few things which I'll note in the recipe below.  I used fettuccine because I don't typically have linguine around.  I also added 8 ounces of thinly sliced baby Bella mushrooms.  If you've noticed anything we can add mushrooms to we do.  :)

Fettuccine with Sausage and an Easy Egg Sauce

1 pound Italian sausage, I used mild Italian sausage
2 tablespoons olive oil
8 ounces baby Bella mushrooms, sliced thin
1 pound fettuccine
4 large egg yolks
1/2 cup whole milk
3/4 cup grated Parmesan
grated zest of 1 lemon
handful of fresh chives or parsley chopped

Shape raw sausage into small, rough meatballs.

Heat olive oil in large frying pan over medium high heat and fry sausages till golden brown, about 5 minutes.  When sausages look about half way done, add sliced mushrooms.  Continue to cook till both are done.

Meanwhile cook fettuccine till all dente.

Whisk together egg yolks, milk, half the grated cheese, pepper and lemon zest.  Drain pasta and reserve a 1/2 cup pasta water.  Add pasta back to pot with egg mixture.  Add hot sausage and toss it all together.  Let heat from pot and fettuccine cook and thicken sauce.  Add 1/4-1/2 cup pasta water to loosen sauce.  Toss with remaining cheese and herbs.  Serve.

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