4 sausages, skin removed and meat squeezed out
4 bacon rashers, diced 200g mushrooms, chopped 350g pasta shapes
50g parmesan, grated, plus extra shavings to serve
2 egg yolks
small bunch parsley, finely chopped
2 tbsp half-fat crème fraîche
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. 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. 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.