Creamy Mushroom and Sausage Penne

1. Sauté the Sausage

In a non-stick skillet over medium heat, cook the crumbled sausage meat until browned, about 8-10 minutes. Use a wooden spoon to break it into smaller pieces. Once cooked, transfer to a plate and set aside.

2. Cook the Bacon and Mushrooms

In the same skillet, fry the bacon and mushrooms together until golden, about 5-8 minutes. Reintroduce the sausage meat to the skillet and combine. Keep the mixture warm on low heat.

3. Boil the Pasta

Cook the pasta according to the package instructions until al dente. Before draining, reserve a ladle of the cooking water for later use.

4. Create the Creamy Sauce

While the pasta is boiling, whisk together the grated Parmesan cheese, egg yolks, the majority of the chopped parsley, and crème fraîche in a bowl until smooth.

5. Mix Pasta and Sauce

Drain the cooked pasta and add it to the skillet with the meat mixture. Turn the heat to low. Pour in the creamy sauce, season with salt and pepper to taste, and stir everything together quickly, adding a splash of reserved pasta water to loosen the sauce if necessary.

6. Garnish and Enjoy

Divide the creamy mushroom and sausage penne among bowls. Top each with extra Parmesan shavings and a sprinkle of the reserved chopped parsley.