Creamy Sausage and Bacon Pasta

Ingredients

• 200 g pasta
• salt (For the pasta cooking water, to taste)
• 4 sausages (Cut into bite-sized pieces; approximately 300 g total)
• 150 g bacon lardons
• 1 onion (Chopped; quantity inferred from the transcript because it was not included in the written ingredient list)
• 3 cloves garlic (Minced)
• 200 ml chicken stock
• 150 ml double cream
• 30 g Parmesan (Grated; reserve a little extra for finishing if desired)
• 10 g fresh parsley (Chopped)

Steps

1. 1

   Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Before draining, reserve a small cup of the pasta water in case the sauce needs loosening.

2. 2

   While the pasta cooks, cut the sausages into bite-sized pieces. Heat a large frying pan over medium heat, then add the sausage pieces and bacon lardons. Cook for about 6–8 minutes, stirring regularly, until the sausage is browned all over and the bacon is cooked and beginning to crisp.

3. 3

   Add the chopped onion to the pan. Cook for 3–4 minutes, stirring occasionally, until it softens and becomes translucent in the rendered bacon and sausage fat.

4. 4

   Add the minced garlic. Stir and cook for about 1 minute, until fragrant, taking care not to let it brown or burn.

5. 5

   Pour in the chicken stock and double cream. Stir thoroughly, scraping any browned bits from the bottom of the pan into the sauce.

6. 6

   Bring the sauce to a gentle simmer over medium-low heat. Simmer for 2–3 minutes, stirring occasionally, until hot and slightly thickened; do not let the cream boil vigorously.

7. 7

   Add the drained pasta to the pan. Toss and stir until every strand or piece is coated in the creamy sausage and bacon sauce. If the sauce is too thick, add a little of the reserved pasta water until it reaches a smooth, glossy consistency.

8. 8

   Add the grated Parmesan and chopped parsley. Stir until the Parmesan melts into the sauce and the parsley is evenly distributed. Taste and adjust the seasoning if needed.

9. 9

   Divide the pasta among serving bowls. Finish with additional grated Parmesan and serve immediately while the sauce is hot and creamy.

Notes

The transcript includes an onion, although no onion quantity appears in the written caption; one medium onion is an estimate. The listed 30 g Parmesan is used in the sauce, with additional Parmesan suggested for serving. The dish is best served immediately, as the cream sauce thickens as it cools.

Nutrition per serving

• main
• pasta
• creamy
• sausage
• bacon
• quick meal
• stovetop
• comfort food