Sausage Carbonara

• 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

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

hot sausage, olive oil, pancetta, salt, fresh ground black pepper, linguine, egg yolks, heavy cream, freshly grated parmesan cheese, flatleaf italian parsley, lemon zest

Taken from www.food.com/recipe/sausage-carbonara-224687 (may not work)