Penne with Italian Sausage, Pancetta and Pecorino

Serves 4

2 teaspoons olive oil

6 slices (80g) mild pancetta, finely shredded

5 Italian sausages (650g)

3 eggs

50g pecorino, finely grated

1/3 cup lemon juice

500g penne

1/2 cup flat-leaf parsley leaves, roughly chopped (or 1/2 cup basil leaves, torn)

1 Heat oil in a frying pan over medium heat. Add pancetta and cook, stirring occasionally, until crisp. Transfer to a plate covered with paper towel. Remove sausage meat from casing. Add sausage mince to frying pan and using a wooden spoon or potato masher break meat up, cooking for 5 minutes or until browned.

2 Meanwhile, add pasta to a large saucepan of boiling salted water. Cook until just tender as per packet instructions. Drain and return to saucepan.

3 Whisk eggs, pecorino and lemon juice in a bowl. Add egg mixture to hot pasta with pancetta and sausage, stirring until well combined. Spoon into bowls and sprinkle with parsley or basil.