Egg Noodles with Spiced Lamb

Swapped original merguez sausage for spicy Italian to cut some of the lamb’s gamey edge and balance heat. If merguez available and preferred, keep as is but trim excess fat to avoid greasiness. Fennel replaces onion—adds sweet anise undertones that contrast meat richness and wine acidity. If fennel unavailable, shallots or onions are fine but reduce quantity by half to avoid overpowering. Olive oil quantity slightly increased to compensate for reduced sausage fat. Pecorino romano sharper and saltier than parmigiano but melts similarly; adjust salt accordingly. Egg noodles chosen for quick cook time, texture, and gluten content. For gluten-free, use suitable rice or corn noodles but watch cooking time closely and toss immediately after draining to prevent sticking. Hold noodles gently but firmly in hot water—overcooked pasta kills texture here.

Salt your pasta water heavily—like the sea. This is your first and critical seasoning layer. Watch noodles carefully; al dente means slight bite just before fully cooked—taste, don’t trust timer blindly. Immediate draining and oiling prevents clumping, especially with egg noodles. Fennel browns in olive oil releasing natural sugars—watch color not just time. Browning meat properly is a must: no crowding or stirring too often. Get golden bits on bottom then stir, crumble quickly, repeat. Fat renders and carries flavor here. Wine deglazing is technique, not decoration. Proper heat control—too low, no sizzle, no fond lift; too high, burns off alcohol and flavors. Tossing noodles in pan allows fats and juices to coat pasta, not just sit on a plate. Cheese folded in at end works as binder creating silkier texture, not just garnish on top. Season midway and at finish, taste throughout. Using spatula back to break meat fine renders texture, no big chunks. For leftovers, gentle heat and moisture addition rescues dryness but avoid microwave nuking which toughens noodles and cheese clumps.