Spaghetti with sausage, bacon and mustard

Decadent, rich and creamy, with a tangy hit from the mustard, lemon and parsley. Feeds 2.

• 250g spaghetti
• 3-4 pork sausages
• 160g pancetta, diced
• 150ml double cream
• 1 tbsp wholegrain mustard
• Small bunch parsley, finely chopped
• Squeeze of lemon

1. Cook the spaghetti in salted boiling water
2. Cut or pinch the sausages into small pieces
3. In a deep frying pan, add a dab of veg oil just to start things off. Cook the pancetta until it starts to release its oil, then add the sausage
4. Cook both until golden and caught around the edges
5. Pour in the cream and about 50ml of the pasta cooking water
6. Add the mustard and stir everything together, adding more water if needed
7. Simmer for a couple of minutes, then throw in and gently mix through the cooked pasta, parsley and lemon juice

Eat immediately, trying not to make appreciative hums and grunting noises!