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1
With a sharp knife, slit the sausage skins lengthways and pop all the meat out.
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2
Using wet hands, roll little balls of sausage meat about the size of large marbles and set aside.
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3
Heat a large frying pan and add a good splash of olive oil.
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4
Gently fry the sausage balls until golden brown all over, then add the pancetta and continue cooking for a couple of minutes, until it's golden.
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5
While this is cooking, bring a pan of salted water to the boil, add the linguine, and cook according to the packet instructions.
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6
In a large bowl, whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley.
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7
When the pasta is cooked, drain it in a colander, reserving a little of the cooking water, and immediately toss it quickly with the egg mixture back in the pasta pan.
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8
Add the hot sausage meatballs and toss everything together.
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9
The egg will cook delicately from the heat of the linguine, just enough for it to thicken and not scramble.
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10
The sauce should be smooth and silky.
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11
If the pasta becomes a little claggy, add a few spoonfuls of the reserved cooking water to loosen it slightly.
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12
Sprinkle over the rest of the Parmesan, season, if necessary, with the salt and pepper, and drizzle with extra virgin olive oil.
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13
Eat immediately!
