Sausage and Pancetta Pasta Recipe
Italian sweet sausage, seared pancetta, rosemary cream, organic tagliatelle pasta, parmesan, egg yolk.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Cook the Pasta
In a large pot, bring salted water to a boil. Add the organic tagliatelle pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
Prepare the Sausage and Pancetta
In a large skillet over medium heat, add the Italian sweet sausage, breaking it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Add the pancetta and cook until it becomes crispy, about 3-4 minutes.
Make the Cream Sauce
Lower the heat and add the heavy cream and chopped rosemary to the skillet. Stir well and let it simmer for 2-3 minutes until slightly thickened. Season with salt and black pepper to taste.
Combine Pasta and Sauce
Add the cooked tagliatelle to the skillet, tossing to coat in the sauce. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
Finish with Egg Yolk and Parmesan
Remove the skillet from heat and quickly stir in the egg yolks and grated parmesan cheese until creamy and well combined. Adjust seasoning with more salt and pepper if needed.
Serve
Plate the pasta and garnish with additional parmesan cheese and fresh rosemary if desired. Serve immediately.
