We start with the sauce, since we need a small part of egg for the meatloaf. To do this, we beat the eggs in a deep bowl and separate two tablespoons. The rest we mix it with the cream, a little salt and ground black pepper. We reserve in the fridge.
In a deep and wide container, we crumble the sliced bread and wet it with the milk and the two tablespoons of egg that we have previously separated. With a fork, we crush the bread. We add a pinch of garlic salt, Provencal herbs and half a teaspoon of mustard. Mix until a homogeneous mass.
Next, we remove the skin from the sausages and we discard it. We crumble the meat with our hands, very clean, removing any remaining fat that we can find. We add the mixture of bread, milk and spices and mix well. We take small portions of the mixture, we roll them and we pass them through flour. We booked. We cut the bacon into julienne strips and pass it through flour and also reserve it.
Boil the pasta for the amount of time indicated on the package, in plenty of salty water and with a splash of oil to enrich its flavor. Meanwhile, heat a small amount of olive oil in a frying pan and fry the meatballs over medium low heat and the bacon over high heat. We leave both on absorbent paper to remove excess fat.
When the pasta is ready, we drain it and mix it with the sauce that we have reserved in the fridge. We divide it into four plates and place the crispy bacon and meatloaf on it. Sprinkle with grated cheese and some fresh basil leaves. We serve immediately.