Creamy Sausage, Bacon and Brussels Sprout Tagliatelle

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Step 1.

Place a large pot of well-salted water onto a boil.

Step 2.

Slice the bacon into ¼ inch thick strips, add to a large pan on a medium heat.

Step 3.

After a few mins, crumble the sausage onto your pan. At this point, add your pasta to the pot of boiling water.

Step 4.

Finely slice the Brussels sprouts and add to your pan. Cook for 4-5 mins until the sausage and bacon is turning golden brown and the sprouts have some good colour.

Step 5.

Reduce the heat to low, add the cream, a tsp of black pepper and half a mug of the pasta cooking water.

Step 6.

Drain the pasta (saving another mug of the water) and add to the pan. Toss well, adding more water as needed to create a thick, glossy sauce.

Step 7.

Plate up and serve with grated parmesan and a little more black pepper.

6 Rashers of Streaky Bacon
4 Cumberland Sausages
400g Tagliatelle
200g Brussels Sprouts
150ml Single Cream
50g Parmesan
Olive Oil