Start to Finish: 23 min.
12 oz. fresh or 8 oz. dried linguine pasta
4 uncooked organic sweet or spicy Italian sausage links, skin removed (1 lb.)
1 clove garlic, finely chopped
4 egg yolks
½ cup whole milk, half-and-half, or light cream
½ cup freshly grated Parmigiano-Reggiano cheese (about 3 oz.)
2 tsp. finely shredded lemon peel (from 1 lemon)
¼ tsp. sea salt
¼ tsp. freshly ground black pepper
2 cups coarsely chopped mustard greens or turnip tops
Handful fresh flat-leaf Italian parsley leaves
¼ cup shaved Parmigiano-Reggiano
1. Bring a large pot of generously salted water to a boil. Cook linguine according to package directions. Drain, reserving ½ cup cooking liquid. Return to pot; cover to keep warm.
2. Meanwhile, for pan sauce, cut sausage into little blunt-edged meatballs. In a large skillet cook sausage over medium-high heat until golden brown all over, about 5 minutes, adding garlic for the last minute of cooking. Set aside.
3. In a medium bowl whisk together the egg yolks, milk, ½ cup grated cheese, the lemon peel, salt, and pepper. Add to the pot with the pasta. Add the hot sausage and chopped greens. Toss it all together, and let the heat from the pot and the linguine cook and thicken the egg to a silky sauce. Add ¼ to ½ cup reserved pasta water to loosen. Toss with the parsley and shaved cheese. Serve immediately in shallow bowls or plates.
Makes 4 servings
EACH SERVING: 828 cal, 51 g fat, 343 mg chol,
1,433 mg sodium, 51 g carb, 3 g fiber, 41 g pro.