Got from Real Simple March 2011 8 oz papperdelle or fettuccine 1 1/2 cups frozen peas 1 Tb olive oil 4 italian sausage links (about 1 lb) 2 lg egg yolks 1/2 cup half and half 1/2 cup grated parmesan salt and black pepper Cook pasta, adding peas during last minute of cooking. Reserve 1/2 cup of the cooking water, drain pasta and peas and return them to the pot Meanwhile, heat the oil in a large skillet over medium-high heat. Cook sausages, turning occasionally, until cooked through, 8 - 10 minutes In a med bowl wisk yolks, half and half, parm cheese, 1/2 tsp salt, and 1/4 tsp pepper. Add the egg mixture and reserved cooking water to the pasta and peas in the pot. Cook over low heat, tossing gently until the sauce is slightly thickened and coats the pasta. serve with sausage and additional cheese.
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