Bucatini with Sausage and Pancetta

By kimvess

Ingredients

• 115 g pork sausage meat
• 400g can of Italian plum tomatoes
• 1 tbsp olive oil
• 1 garlic clove, peeled and crushed
• 115 g pancetta or rindless streaky bacon, roughly chopped
• handful of chopped fresh flat-leaf parsley
• sea salt and freshly ground black pepper
• 400 g dried bucatini, or spaghetti
• 4-5 tbsp double cream
• 2 egg yolks

Details

Servings 5
Adapted from tasteitaliamag.com

Preparation

Step 1

Remove any skin from the sausage meat and break the meat up roughly with a knife. Purée the tomatoes in a food processor or blender.

Heat the oil in a medium saucepan, add the garlic and fry over a low heat for 1-2 minutes. Remove the garlic with a slotted spoon and discard it.

Add the sausage meat and pancetta or bacon, and cook over a medium heat for 3-4 minutes. Stir constantly with a wooden spoon to break up the sausage meat – it will become brown and look crumbly.

Add the puréed tomatoes to the pan with half the parsley and salt and pepper to taste. Stir well and bring to the boil, scraping up any sediment that has stuck to the bottom of the pan. Lower the heat, cover and simmer for 20 minutes, stirring from time to time. Taste and adjust the seasoning if necessary.

Meanwhile cook the pasta in boiling salted water until al dente – tender, but still firm to the bite.

Put the cream and egg yolks in a warmed large bowl and mix with a fork, seasoning with salt and pepper. As soon as the pasta is cooked, drain it well, and add it to the bowl of cream mixture. Toss until the pasta is coated, then pour the sausage-meat sauce over the pasta and toss again.