Penne with Sausage, Pancetta and Eggs

Description: A rich and zesty pasta dish combining savory Italian sausage and crispy pancetta, tossed with penne and a creamy lemon-Parmesan egg sauce. Finished with fresh parsley, this comforting favorite is bold, bright, and irresistibly satisfying—perfect for pasta lovers.
Recipe of: Joe Gurto (Cucina Povera)
Recipe of: Jeremy Gurto
Total time: 30 minutes
Number of servings :4
Serving size: 6 oz (180 gm)

Ingredients

  • 4 large eggs
  • Juice and zest of 1 lemon (1/3 cup)
  • ¾ Cup freshly grated Parmesan cheese
  • 1 Tbsp extra virgin olive oil
  • 2 large cloves of garlic, finely chopped
  • 125 gm (4oz) chopped pancetta or bacon
  • 500 gm (1 lb) Italian sausage (sweet or hot) no casings
  • 500 gm (1lb) penne pasta
  • Handful of freshly chopped parsley

Method

  1. Combine the eggs, lemon juice and zest and parmesan in a small bowl.
  2. Beat with a fork until smooth. Season with plenty of black pepper and set aside.
  3. Heat the oil and brown the pancetta or bacon.
  4. Remove from heat.
  5. Brown the crumbled sausage meat.
  6. Return the pancetta to the pan to keep warm.
  7. Meanwhile, cook the pasta until al dente. Drain the pasta but save about 1 cup of the liquid.
  8. Combine the pasta and the sausage mixture. Add some of the saved water and cook for 2 minutes.
  9. Remove the pan from the heat and stir in the egg mixture and parsley. The heat will cook the eggs.
  10. Serve immediately