Sausage Carbonara - cooking recipe

Ingredients

1 lb hot sausage or 1 lb sweet Italian sausage
1 tablespoon olive oil
4 slices pancetta, chopped (can substitute bacon)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 lb linguine
4 large egg yolks
1/2 cup heavy cream
1 cup freshly grated parmesan cheese
1 tablespoon flat-leaf Italian parsley, chopped
1 teaspoon lemon zest, grated

Preparation

Using a sharp knife, slit sausage casing and remove meat.
With wet hands, form meat into 3/4-inch meatballs.
In large nonstick skillet, heat oil over medium-high heat.
Saute meatballs until golden brown, about 4 minutes.
Add pancetta, salt, pepper and cook 3-4 minutes longer.
Meanwhile, cook pasta according to package directions.
In large bowl, combine egg yolks, cream, 1/2 cup of the cheese, parsley and lemon zest.
Drain pasta, reserving 1/2 cup cooking water.
Immediately toss pasta with egg mixture in the pasta pot; add sausage meatballs.
Note: The sauce should be smooth and silky.
If pasta becomes a bit sticky, add some of the reserved pasta cooking water.
Sprinkle with the remaining 1/2 cup cheese.