50g parmesan, grated, plus extra shavings to serve
2 egg yolks
small bunch parsley, finely chopped
2 tbsp half-fat crème fraîche
Make it veggie
For a vegetarian
the meat with an
extra 300g mixed
fry until brown and
use a vegetarian
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.