Pasta with Egg and Homemade Sausage

(adapted from Loukie Werle's "Italian Country Cooking", of course)

This is a two-recipes-in-one deal: first, homemade beef sausage, sans casing; and second, a carbonara-esque pasta dish using that sausage.

I have to say that the pasta recipe probably isn't a whole-crowd pleaser, and I myself prefer a traditional carbonara. I also took a few shortcuts with the recipe, leaving out the pancetta that was called for. I've included the directions for using the pancetta - if you have the constitution to handle two types of meat in one dish, it's probably delicious.

As for the sausage, you could follow the same recipe with ground pork. And wow, they are easy. I made the sausage last week and kept them in the freezer.

SAUSAGE
1/4 tsp salt
1/2 clove garlic
2 tsp red wine vinegar
1 3/4 lbs ground beef (or whatever meat you want)
1/4 tsp chili flakes
Pinch of ground nutmeg
Pinch of cayenne (optional)

Crush the salt and garlic into a paste using a mortar. Add the red wine vinegar. Put the beef in a bowl and add all the ingredients. Mix well with your hands.

Divide the mixture into 4-5 even parts and roll each into a sausage shape. Wrap snugly in plastic wrap, twisting the ends, and freeze.


PASTA WITH EGG AND SAUSAGE
4 eggs
Juice and zest of one lemon
3/4 cup parmesan
1 1/2 tbsp olive oil
(1/4 lb pancetta, chopped)
1 lb homemade sausage, crumbled
3/4 lb pasta
Parsley for garnish, chopped
Red pepper flakes, optional

Combine the eggs, lemon juice and zest, and parmesan in a bowl and beat together. Season with black pepper.

(Combine the oil and pancetta in a large pan and cook over medium for 3-4 minutes. Remove the pancetta with a slotted spoon and set aside.) Add the sausage to the pan and saute until cooked. (Return the pancetta to the pan and keep warm.)

Meanwhile, cook the pasta, reserving a small cup of cooking water. Add the pasta to the pan, with a little of the cooking water, and cook over high for about 2 minutes.

Turn off the heat and immediately add the egg mixture to the pan along with the parsley and red pepper flakes. Stir and watch the egg cook, then serve.