|CLASSIC pasta||tagliatelle with sausage, lemon and nutmeg|
is a delightful combination for fresh tagliatelle (or fettucine). You have
the flavors of sweet Italian sausage melded with a creamy lemon sauce.
Unusual and brilliant. (You can also use pappardelle if you wish
(for a slightly different approach see tagliatelle with wild mushrooms)
for the sauce:
for the pasta:
In a saute pan over medium heat, add one tablespoon butter and the two tablespoons of oil. Add the garlic, and cook until it starts to sizzle. Add the pancetta and cook for one minute. Add the chopped sausage and cook for about ten minutes, until cooked through (no longer any pink), While cooking the sausage, keep working it with a wooden spoon to break it up as much as possible.
Mix the egg, lemon juice, rind, nutmeg, a half teaspoon salt, and some freshly ground pepper in a bowl. Mix well. Add the cream to the bowl and mix again.
Get five quarts of water up to a boil. Add two tablespoons of salt. Add the pasta. Cook until al dente. Reserve a half cup of the pasta water. Then drain.
Re-heat the sauce (which is the sausage and
pancetta mixture) if necessary; then add the
tagliatelle to this sauce.
Add the parmesan and the the remaining tablespoon of butter. Stir thoroughly. Serve.