Ok so I did a Rachel Green and missed the middle of this recipe (pea trifle anyone?) and it was meant to contain bacon. Was still really nice but definitely would have been better with smoked bacon. Next time I'm adding sundried tomatoes too. Feels right.
The great thing about this is that once you've rolled your balls it's super quick to put together.
Ingredients
500g pork sausages
3 eggs
300mls double cream
1 cup finely grated parmesan, plus extra to serve
1 tbsp olive oil
400g dried spaghetti
120g baby spinach leaves
150g rindless streaky or smoked bacon, chopped (optional apparently)
Method
Cut sausage casings open and roll the filing into small (2cm wide) meatballs.
Whisk eggs, cream and parmesan in a large jug. Set aside.
Heat the oil in a large frying pan over medium-high heat.
Add the meatballs (and bacon if using) and cook until browned and cooked through.
Cook the pasta in a large saucepan of boiling salted water until just tender. Drain and return to saucepan.
Add egg mixture, sausage meatballs and spinach to the hot pasta tossing quickly to cook the eggs.
Season with salt and pepper to taste.
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