Directions

• Set a pot of water to boil for the pasta. Salt the water generously once boiling.
• Add the bucatini pasta to the pot. Cook according to package instructions until al dente. This should take approximately 15 minutes.
• Slice the Capital ham sausage into less-than-bite-sized pieces. Aim for plenty of small pieces to distribute evenly throughout the pasta. You'll need about half of the ham sausage.
• Heat a pan over medium-low heat and add 1 Tbsp olive oil.
• Add the sliced ham sausage to the pan and cook it gently. Avoid high heat to prevent burning, as the sausage is already fully cooked. Aim for a golden color, cooking for about 10 minutes.
• Crack 3 large eggs into a bowl and add the grated Parmigiano cheese. Grate more cheese than you think is necessary for an extra creamy sauce. Mix the eggs and cheese thoroughly, creating a paste-like consistency. Set aside.
• When the pasta is nearly done, transfer the cooked pasta directly from the pot into the pan with the ham sausage. Turn the heat off, and stir to combine, allowing the pasta to absorb some of the flavours from the sausage.
• Once the sizzling has subsided, quickly pour the egg and cheese mixture over the hot pasta and ham sausage, stirring continuously. The residual heat from the pasta and pan will cook the sauce, creating a creamy texture. If the sauce becomes too thick, add a small amount of pasta water to achieve the desired consistency. Keep everything moving to prevent the egg from curdling.
• Garnish with additional grated Parmigiano cheese and freshly ground black pepper if desired. Serve immediately.