Recipe: Mushroom, Sausage and Bacon Spaghetti

This is a quick and lush recipe that I cut out from this month's issue of Good Food Magazine. Made a few tweaks: Changed the amounts about a bit(as I was just cooking for myself), used spaghetti instead of "pasta shapes" like they suggest, and used philly and a little milk instead of creme fraiche. This is a really tasty dish and perfect when you come in hungry and want to make a quick lunch or dinner. Infact I came in starving at 2:30 this afternoon, after a 6.7km run, and this went down very nicely! Although whilst making it, I did think...hmmm, sausages, bacon, egg, mushroom....just add a grilled tomato and youve got a full english! Haha lol!

Mushroom, sausage and bacon spaghetti (serves 1)

90g spaghetti
1 pork sausage, skin removed and meat squeezed out
70g sliced mushrooms
1 smoked thick-cut back bacon slice, diced
1 egg yolk
30g Philadelphia
50ml skimmed milk
1 tbsp chopped fresh parsley (plus a little extra for garnish)
5g finely grated parmesan
Salt and black pepper to taste

1. Bring a pan of water to the boil, add the spaghetti and cook it according to the packet instructions (making sure it comes out “al dente”- or “with a bite” to it).
2. Meanwhile, in another pan, cook the sausage meat in a hot pan, breaking it into pieces with a wooden spoon, for about 6 minutes (or until well browned).
3. Remove the sausage pieces with a slotted spoon, and in the remainder oil, fry the mushroom and bacon for five minutes. Mix together the Philadelphia, egg, milk and parsley until smooth.
4. Return the cooked sausage to the saucepan, drain the spaghetti and add to the pan, and then add the creamy mixture. Stir around for about a minute (sometimes even less!) until the spaghetti is well coated with all the ingredients and the sauce has thickened.
5. Season to taste (you probably wont need any salt - the bacon sausage and parmesan make the dish salt enough I’d say). Sprinkle with a little extra finely chopped parsley, and serve!