The Oregon Farm Table Cookbook by Karista Bennett

Author:Karista Bennett
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2020-09-02T16:00:00+00:00

1. Cook the pasta al dente according to package directions. Add 2 tablespoons of salt to the pasta water. Reserve ½ cup of the pasta water when the pasta is done.

2. While the pasta water is coming to a boil, heat the olive oil in a large skillet over medium heat. Add the ground sausage and cook through, but don’t overcook. With a mesh spoon, transfer the sausage to a plate.

3. Leave about 1 tablespoon of oil in the skillet and add the shaved fennel. Sauté over medium heat until the fennel is soft and slightly caramelized, about 10 to 12 minutes. Stir in the garlic, Italian parsley, and red pepper flakes (if using), and sauté for 1 minute longer.

4. Add the sausage back to the skillet and stir to combine. Take the pan off the heat and fold the cooked pasta into the sausage-fennel mixture.

5. In a bowl or large measuring cup, whisk together the warm heavy cream and only ¼ cup pasta water to start; you can add more water if needed later. In another bowl, whisk the two room-temperature eggs. While you continue to whisk the eggs, slowly drizzle the warm cream and pasta water into the eggs. This will temper the eggs and keep them from cooking when added to the pasta. Whisk in the grated Parmesan.

6. Pour the sauce over the pasta and toss to combine. Season to taste with salt and black pepper, give it a squeeze of lemon, and garnish with additional chopped parsley, fennel fronds, and grated cheese. Serve immediately with lemon wedges.

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