Truffle Mushroom & Sausage Cacio e Pepe 


  • 300g Pasta (Conchiglie)
  • 2  The Jolly Hog sausages
  • 1 large flat mushroom
  • 2 cloves of garlic
  • 2 dried leaves/half a tsp of sage
  • Salt
  • Pepper, lots of
  • Truffle oil
  • 40g Parmesan
  • 6 tbsp pasta water

Step by Step Instructions

Step 1

Finely dice the garlic and mushroom. De- skin & chop the sausage. Fry up in salt, pepper, sage and truffle oil.

Step 2

Boil pasta as per packet instructions.

Step 3

Grate parmesan into the sausage mix. Add the pasta water, give it a little stir (should make a creamy sauce).

Step 4

Drain pasta and add to the pan with extra truffle oil, salt and pepper. Serve with extra Parmesan!