Slit the sausage skins lengthways with a sharp knife and pop all the meat out. Using wet hands roll little balls of sausagemeat about the size of large marbles and set aside.
Heat a large frying pan and add a good splash of olive oil. Gently fry the sausage meatballs until golden brown all over, then add the pancetta and continue cooking for a couple of minutes until golden.
Meanwhile bring a pan of salted water to the boil, add the linguini and cook according to packet instructions.
In a large bowl whip up the egg yolks, cream, half the Parmesan, the lemon zest and parsley.
When the pasta is cooked drain in a colander reserving a little of the cooking water. Immediately toss it in the pasta pan with the egg mixture. Add the hot sausage meatballs and the pancetta and toss everything together. The sauce should be smooth and silky. If it needs loosening add some of the pasta cooking water.
Sprinkle over the remaining Parmesan, season if needed, drizzle with extra virgin olive oil and serve immediately.