Make the crumb topping. Melt the butter in a large frying pan over a medium heat. Add the breadcrumbs and cook, stirring regularly, until golden and crisp. Add the garlic for the final minute, then remove from the heat and stir through the 5g parsley. Transfer to a bowl and set aside.

Remove the sausage meat from the skin. Take a large frying pan on a medium high heat and add the meat, break up with a spatula. Fry for 6–8 minutes until brown and golden. Remove the meat from the pan onto a plate and set aside. Do not clean the pan.

Add the sliced mushrooms and cook for a couple minutes then add 10g butter and the diced garlic, cook until golden.

Add in the wine and allow to simmer. Then reduce the heat and add the cream and the meat back in.

Cook the pasta in a large pan of salted boiling water, cook 2 minutes less than what the packet suggests as we’ll finish off the pasta in the sauce. Reserve a mug of pasta water before draining.

Add the cooked pasta, the grated parmesan and a ladle of pasta water to the sauce and toss. Allow the pasta to cook for the last couple of minutes in the sauce.

Remove from the heat, add the lemon zest and diced parsley. Add a little more pasta water if needed for a silky sauce. Season with salt and black pepper to taste.

Divide between two bowls and scatter over the garlic and parsley crumbs just before serving and finish with a drizzle of extra virgin olive oil.