Creamy Mushroom & Pork Bow Ties with Parmesan Crisps

Creamy Mushroom & Pork Bow Ties with Parmesan Crisps
Yields4 Servings
 250 g bow tie pasta (farfalle)
 1 tbsp olive oil
 150 g swiss brown mushrooms (or mushroom cups), sliced
 4 pork and fennel sausages
 300 ml cream
 1 egg yolk
 1 bunch of chives
 1 cup parmesan cheese, finely grated
 cracked pepper to serve
1

Bring a large pot of salted water to the boil. Add the pasta and cook for 10 minutes or until al dente.

2

Prepare pork meatballs by slicing the end off each sausage and squeezing the sausage meat out to make grape-sized meatballs. Heat oil in a large frying pan over medium heat. Add the meatballs and cook for 2-3 minutes then add the mushrooms and cook for a further 2 minutes or until meatballs are cooked through and mushrooms have softened.

3

Add cream to the pan. Stir to combine then reduce heat to low and allow to simmer for 5 minutes or until thickened slightly. Add the egg yolk and stir through the sauce.

4

In the meantime, prepare parmesan crisps by placing 2 rounds of parmesan cheese on a piece of baking paper and microwaving on high for 1 minute. Repeat this process again to make another 2 crisps.

5

Add cooked pasta to the sauce. Stir to combine then add chopped chives. Serve with freshly ground cracked pepper and parmesan crisps.

Ingredients

 250 g bow tie pasta (farfalle)
 1 tbsp olive oil
 150 g swiss brown mushrooms (or mushroom cups), sliced
 4 pork and fennel sausages
 300 ml cream
 1 egg yolk
 1 bunch of chives
 1 cup parmesan cheese, finely grated
 cracked pepper to serve

Directions

1

Bring a large pot of salted water to the boil. Add the pasta and cook for 10 minutes or until al dente.

2

Prepare pork meatballs by slicing the end off each sausage and squeezing the sausage meat out to make grape-sized meatballs. Heat oil in a large frying pan over medium heat. Add the meatballs and cook for 2-3 minutes then add the mushrooms and cook for a further 2 minutes or until meatballs are cooked through and mushrooms have softened.

3

Add cream to the pan. Stir to combine then reduce heat to low and allow to simmer for 5 minutes or until thickened slightly. Add the egg yolk and stir through the sauce.

4

In the meantime, prepare parmesan crisps by placing 2 rounds of parmesan cheese on a piece of baking paper and microwaving on high for 1 minute. Repeat this process again to make another 2 crisps.

5

Add cooked pasta to the sauce. Stir to combine then add chopped chives. Serve with freshly ground cracked pepper and parmesan crisps.

Notes

Creamy Mushroom & Pork Bow Ties with Parmesan Crisps

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