Recipes and Cooking Linguine with Sausage, Greens and Egg Pan Sauce 4.1 (19) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Cook Time: 8 mins Total Time: 23 mins Servings: 4 Yield: 5 1/4 cups Jump to Nutrition Facts Ingredients 12 ounce fresh or 8-oz dried linguini pasta 12 ounce uncooked organic sweet or spicy Italian sausage links, skins removed (1 lb) 1 clove garlic, finely chopped 4 egg yolks ½ cup whole milk, half-and-half, or light cream ½ cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces) 2 teaspoon finely shredded lemon peel (from 1 lemon) ¼ teaspoon freshly ground black pepper 2 cup coarsely chopped mustard greens or turnip tops Handful fresh flat-leaf Italian parsley leaves ¼ cup shaved Parmigiano-Reggiano Directions Bring a large pot of generously salted water to boiling. Cook linguine according to package directions. Drain, reserving 1/2 cup cooking liquid. Return to pot, cover to keep warm. Meanwhile, for pan sauce, cut sausage in little blunt-edge meatballs. In a large skillet cook sausage over medium-high heat about 5 minutes, until golden brown all over, adding garlic during last minute of cooking time. Set aside sausage. In a medium bowl whisk together the egg yolks, milk, 1/2 cup grated cheese, the lemon peel, salt, and pepper. Add to the pot with the pasta. Add the hot sausage and chopped greens. Toss all ingredients together, letting heat from pot and linguine cook and thicken egg to a silky sauce. Add 1/4 to 1/2 reserved pasta water to loosen. Toss with the parsley and shaved cheese. Serve immediately in shallow bowls and plates. Makes 4 servings. Rate it Print Nutrition Facts (per serving) 828 Calories 51g Fat 51g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 828 % Daily Value * Total Fat 51g 65% Saturated Fat 21g 105% Cholesterol 343mg 114% Sodium 1433mg 62% Total Carbohydrate 51g 19% Total Sugars 3g Protein 41g Vitamin C 32.5mg 163% Calcium 474.5mg 37% Iron 4.7mg 26% Potassium 516mg 11% Folate, total 100.8mcg Vitamin B-12 1.9mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.