3 cumberland sausage, Italian
5 Ounce(s) tagliatelle
1 Bunch(s) parsley
1 Ounce(s) grated cheese, parmesan
Bring salted water to a boil and add the pasta.
Uncase the sausages into little balls, about 5 balls from each sausage, so 15 balls. Wet your hands and roll the balls smooth. Then grind pepper onto the board and roll the balls through the pepper to coat.
In an oiled skillet, saute the sausage balls.
Chop the parsley stalks and leaves. Add the parsley to the egg. Grate the parmesan into the egg. Mix the egg, parsley and cheese.
When the meatballs are browned on all sides and the pasta is done, turn the heat off of the pasta and use tongs to pull the pasta into the skillet without draining. Some starchy water should come into the skillet.
Take the skillet off the heat and add the egg mixture. Keep tossing the pasta and meatballs. Add pasta water to keep the pasta moist and shiny. Toss until the egg is cooked and emulsified with the pasta water but not scrambled egg.
Garnish with parmesan and pepper and serve.