Garlic Sausage And Pasta In A Bechamel Sauce

• 1/2 cup butter
• 1 cup all-purpose flour
• salt to taste
• white pepper to taste
• 4 cups milk
• 1 (16 ounce) package corkscrew-shaped pasta (fusilli)
• 2 egg yolks
• 1/4 teaspoon ground nutmeg
• 1 (12 ounce) package garlic chicken sausage (such as al fresco(R) All Natural Roasted Garlic Chicken Sausage), sliced

1. Melt butter in a small saucepan over medium-low heat; whisk flour into the melted butter until dissolved, 5 to 10 minutes. Season with salt and white pepper. Pour milk into the flour mixture; cook and stir until sauce is smooth and thickened, 10 to 15 minutes.
2. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and transfer to a serving bowl.
3. Remove sauce from heat and stir in egg yolks and nutmeg until well incorporated. Pour sauce over pasta; toss to coat.
4. Cook and stir sausage in a skillet over medium heat until browned and cooked through, 5 to 10 minutes. Stir sausage into pasta; season with salt and white pepper.

butter, flour, salt, white pepper, milk, pasta, egg yolks, ground nutmeg, garlic chicken sausage

Taken from www.allrecipes.com/recipe/229557/garlic-sausage-and-pasta-in-a-bechamel-sauce/ (may not work)