Penn with sausage, pancettanand eggs

Combine the eggs, lemon juice and zest, and parmesan in a bowl and beat with a fork until smooth. Season with plenty of black pepper and set aside.

Combine the oil and pancetta in a large saute pan, which can later accommodate the pasta as well, and cook over moderate heat until the pancetta colors, about 3-4 minutes. Remove the pancetta with a slotted spoon and set aside. Add the sausage to the pan and saute until it colors, about 5 minutes. Return the pancetta to the pan and keep warm.

Meanwhile, cook the pasta in salted, boiling water until nearly al dente. Drain and reserve a small measuring cup of the cooking water. Add the pasta to the sausage mixture, together with some of the reserve pasta cooking water and cook over high heat for 2 minutes.

Remove the pan from the heat and immediately stir in the egg mixture and the parsley. The heat of the sausage will cook the eggs. Transfer to a heated bowl and serve in deep, heated plates.