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(for a slightly different approach see tagliatelle with wild mushrooms)

for the sauce:

• two tablespoons butter
• two tablespoons olive oil
• three cloves of garlic, peeled and finely chopped
• four slices of pancetta, cut into thin strips (two slices if thick-sliced)
• one-half pound sweet Italian sausage, removed from casing, and roughly chopped
• one egg
• two tablespoons lemon juice
• one teaspoon grated lemon rind
• pinch of ground nutmeg
• one-quarter cup heavy cream
• salt and freshly ground pepper
• one quarter cup freshly grated parmesan
• one tablespoon butter

for the pasta:

• three-quarters pound freshly made tagliatelle,  (see how to make fresh egg pasta).

In a saute pan over medium heat, add one tablespoon butter and the two tablespoons of oil. Add the garlic, and cook until it starts to sizzle. Add the pancetta and cook for one minute. Add the chopped sausage and cook for about ten minutes, until cooked through (no longer any pink), While cooking the sausage, keep working it with a wooden spoon to break it up as much as possible.

Mix the egg, lemon juice, rind, nutmeg, a half teaspoon salt, and some freshly ground pepper in a bowl. Mix well. Add the cream to the bowl and mix again.

Get five quarts of water up to a boil. Add two tablespoons of salt. Add the pasta. Cook until al dente. Reserve a half cup of the pasta water. Then drain.

Re-heat the sauce (which is the sausage and pancetta mixture) if necessary; then add the tagliatelle to this sauce.

Stir. Add the cream mixture and stir very well. If the pasta is dry add the from reserved cooking liquid as necessary.

Add the parmesan and the the remaining tablespoon of butter. Stir thoroughly. Serve.

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