An easy pasta dish which will see you through many a midweek meal
Prep:10 mins
Serves 4
4 sausages, skin removed and meat squeezed out4 bacon rashers, diced200g mushrooms, chopped350g pasta shapes50g parmesan, grated, plus extra shavings to serve2 egg yolkssmall bunch parsley, finely chopped2 tbsp half-fat crème fraîche
STEP 1Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm.STEP 2Cook the pasta following pack instructions. Make the sauce by beating together the Parmesan, egg yolks, most of the parsley and the crème fraîche. When the pasta is cooked, drain, reserving a ladle of the cooking water.STEP 3Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it’s a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.
