Linguine in Egg Sauce
Since I’m sure everyone is wondering how the wedding went, I will simply say that it was the greatest day of my whole life! Every single detail was perfect.
The staff at the winery went above and beyond every step of the way – Sean, Shannon, Patricia, and Mary – special thanks to each of you! My bridesmaids were gorgeous – their up-dos were perfect (as was mine – thank you Holly at the hair district in Chanhassen, seriously go see her!).
The photographer and his wife who just so happens to be a licensed officiant were the world’s greatest wedding team I have ever seen. Someone even pointed out to me that Andrew was trying to get to the front of the ceremony site in time for our first kiss, Janelle of course noticed this, and started talking slower so he had extra time to get there. I didn’t pick up on it – so subtle. Big thank you to Andrew and Janelle Vick – we hope to see you soon!
More to come on the wedding later – including pictures. For now I’ll move onto the food – it seemed fitting that the first recipe I made after the wedding would be out of “The Newlywed Cookbook” by Sarah Copeland. I picked it up from Ponte winery out in Temecula.
I used heavy whipping cream instead of half and half, and 1/2 lemon zested instead of a whole one.
Linguine in Egg Sauce
Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Sausage links - whichever kind you prefer I used spicy ones
1/2 box of linguine
4 egg yolks
1/2 cup heavy whipping cream
3/4 cup grated parmesan-reggiano cheese
The zest of about 1/2 a lemon
1/2 cup of starchy pasta water
2 tablespoons chives, minced - I used parsley and I would have preferred chives!
Cook the pasta as usual in salty water - when cooked, reserve 1/2 cup of the pasta water before draining. Cut the sausage links into meatball sized chunks, cook in a frying pan with olive oil, salt and pepper. When browned set aside. In a medium sized bowl add the cream, egg yolks, lemon zest, and cheese combine until yolks are smooth. When pasta has been drained, pour it back into the hot pot, adding the egg mixture and the sausages. Toss to coat. After a few minutes the egg mixture will thicken a bit. Use the starchy pasta water to loosen it a bit. Toss again and serve. Top with a few more chives, fresh cracked pepper, and extra cheese!
"The Newlywed Cookbook" by Sarah Copeland