Mushroom & sausage pasta

• sausages↗4 4

  skin removed and meat squeezed out

• bacon↗4 4

  rashers, diced

• mushrooms↗200g 200g

  chopped

• pasta↗350g 350g

  shapes

• parmesan↗50g 50g

  grated, plus extra shavings to serve

• egg yolks↗2 2
• parsley↗small bunch small bunch

  finely chopped

• half-fat crème fraîche↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Dry-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.

2. 2

   Cook 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.

3. 3

   Combine 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.