Creamy Sausage & Bacon Pasta

• 6 Italian Sausages, skin removed and each sausage meat rolled into 8 small balls
• 4 Streaky Bacon, chopped
• 500 g Trottole Pasta
• 2 tbsp Double Cream
• 3 tbsp Parmesan Cheese, grated
• 1 tbsp Parsley, chopped
• 1 Lemon, zest and juice
• 2 tbsp Garlic Oil
• Salt, freshly ground to taste
• Black Pepper, freshly ground to taste

Instructions

1. 1
   Bring a large pot of salted water to the boil for the pasta.
2. 2
   Meanwhile, remove the skins from the sausages and roll each sausage into 8 small meatballs (48 in total).
3. 3
   Heat 1 tbsp of garlic oil in a large frying pan over medium heat. Add the chopped bacon and cook for 3-4 minutes until beginning to crisp.
4. 4
   Add the sausage meatballs to the pan and cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
5. 5
   While the meat is cooking, add the trottole pasta to the boiling water and cook according to packet instructions until al dente (usually 10-12 minutes).
6. 6
   In a small bowl, mix together the double cream, lemon zest, lemon juice, and Parmesan cheese.
7. 7
   When the pasta is cooked, reserve 120ml of the pasta cooking water, then drain the pasta.
8. 8
   Add the drained pasta to the pan with the bacon and sausage meatballs. Pour in the cream and lemon mixture, along with 2-3 tbsp of the reserved pasta water. Toss everything together until the pasta is well coated.
9. 9
   Add the chopped parsley and an additional tablespoon of garlic oil. Season with salt and pepper to taste.
10. 10
    If the sauce seems too thick, add a splash more of the reserved pasta water.
11. 11
    Serve immediately, with extra Parmesan cheese if desired.