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Ingredients

4 egg yolks ½ cup whole milk ½ cup freshly grated Parmesan cheese 2 teaspoons lemon zest ¼ teaspoon freshly ground black pepper 8 ounces dried linguine 1 (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick 1 clove garlic, minced 2 cups coarsely chopped spinach ¼ cup fresh Italian parsley leaves 1 teaspoon Freshly grated Parmesan cheese

Nutrition Info

662.6 calories carbohydrate: 50.1 g cholesterol: 279.2 mg fat: 38.2 g fiber: 3.6 g protein: 28.4 g saturatedFat: 14.9 g servingSize: - sodium: 1056.6 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

In a medium bowl, whisk together egg yolks, milk, 1/2 cup cheese, lemon zest, and black pepper. Set aside.
In a 4-quart Dutch oven, cook linguine in a large amount of boiling salted water according to package directions, about 11 minutes. Drain, reserving 1/4 cup of the cooking water. Return linguine to Dutch oven.
Meanwhile, in a large skillet, cook sausage over medium heat for 5 minutes or until browned, adding garlic in the last minute of cooking.
Pour egg yolk mixture over linguine in Dutch oven. Add sausage and spinach, toss to coat. The heat from the pan and the linguine cooks and thickens the egg yolk, making a silky sauce. If needed, stir in enough reserved pasta cooking water to reach desired consistency. Toss with parsley.
Serve immediately. Sprinkle with additional Parmesan cheese, if desired.

4 servings

Ready in 30 minutes or less, this smoked sausage and spinach linguine comes together under a cream sauce for an impossibly silky richness.