- 4 sausages, skin removed and meat squeezed out
- 4 bacon rashers, diced
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 200g mushrooms, chopped
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 350g pasta shapes
- 50g Parmesan, grated, plus extra shavings to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 egg yolks
- small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 2 tbsp half-fat crème fraîche
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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.
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.
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.
Make it veggie
For a vegetarian alternative, replace the meat with an extra 300g mixed wild mushrooms, fry until brown and use a vegetarian Parmesan.