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Sausage carbonara (Linguine alla carbonara di salsiccia)
- 4 quality Italian sausages
- olive oil
- 2 slices thickly cut higher-welfare pancetta, chopped
- sea salt
- freshly ground black pepper
- 320 g dried linguine
- 4 large free-range egg yolks
- 100 ml single cream
- 50 g Parmesan cheese, freshly grated
- zest of 1 lemon
- 1 sprig fresh flat-leaf parsley, chopped
- extra virgin olive oil
Directions:View on Jamie Oliver
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