Mushroom and Sausage Pasta

I seriously love pasta and would happily live on it most days would it not be for the need to keep an eye on my weight (which is a constant battle)! I do have my regular pasta recipes that are firm favourites in my home but at the same time I am always on the look-out for new recipes to try. This recipe comes from May's edition of Good Food magazine and screamed out "must try"! I adapted it slightly and used lean sausages and bacon to cut down on calories, it did not deter at all from the flavour. This hearty dish absolutely fulfilled my expectations with all the wonderful flavours it delivered. I've made this twice now and urge you to try it too.

Mushroom and Sausage Pasta

Serves 4

Ingredients
4 sausages, skins 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

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.