This warming and hearty Creamy Sausage and Pancetta Carbonara is bursting full of flavours and make the perfect dinner night option, from HelloFresh.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Closed Cup Mushrooms
Tuscan Pork Sausage(ContainsSulphites, Gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.25 tsp of salt. Thinly slice the mushrooms, peel and grate the garlic (or use a garlic press). Pop the sausages on a lightly oiled baking tray and roast them on the top shelf of your oven until browned and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, add the pasta to the boiling water and simmer until tender, 8 mins (see ingredients for amount you need). Once tender, drain the pasta but reserve some of the pasta water for the sauce (see the ingredient list for the amount you need to reserve). Pop the pasta back in a pan, drizzle with olive oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the bacon lardons and stir fry until starting to brown, 2-3 mins. Add the mushrooms to the pan and season with salt and pepper. Fry with the bacon lardons until browned, 5-6 mins. Add the garlic and cook for 1 minute.
Pour in the reserved pasta cooking water and add three-quarters of the cheese. Stir together and simmer until reduced by half, 3-4 mins. Stir in the sour cream until well combined. Remove from the heat.
Once the sausages are cooked, pop them on a board and chop into 2cm thick rounds using a knife and fork. Add them to the sauce and stir to combine. Add the spaghetti to the sauce along with a splash of water if it needs it. Toss to combine. Season to taste with salt and pepper.
Serve in bowls with the remaining hard Italian style cheese sprinkled on top. Enjoy!