Recipe: Linguine with sausage (and an easy egg sauce)
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Cooking tools:
- Microplane
- Skillet
- Pot
- Colander
- Chef's knife
- Cutting board
- Whisk
- Mixing bowl
- Measuring cup
- Stove
- Tongs
- Serving bowl
- Plate
- Ladle
Ingredients
- 1 lb/455 g high-quality sweet or spicy Italian sausages
- 2 tbsp extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1 lb/455 g linguine pasta, fresh or dried
- 4 large organic egg yolks
- 1/2 cup/120 ml whole milk or half-and-half/half cream
- 3/4 cup/85 g freshly grated Parmigiano-Reggiano cheese
- Grated zest of 1 lemon
- Handful of fresh flat-leaf parsley, chopped
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