Italian sausage fettuccine carbonara

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    Italian sausage fettuccine carbonara

    Italian sausage fettuccine carbonara

    (26)
    30min


    26 people made this

    About this recipe: Browned Italian sausage meat tops a rich sauce of whipping cream simmered with butter, Pecorino Romano cheese and parsley poured over fettuccine pasta. This meaty, spicy twist on a classic pasta cream sauce is a filling and flavourful alternative to 'same old pasta' night!

    Ingredients
    Serves: 4 

    • 225g fettuccine pasta
    • 225g Italian sausage, casings removed
    • 110g butter
    • 240ml whipping cream
    • 50g grated Pecorino Romano cheese
    • 3 tablespoons chopped fresh parsley

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot with boiling salted water cook fettuccine until al dente. Drain.
    2. In a large frying pan cook sausage until brown. Drain and set aside.
    3. To make the sauce, melt butter in medium saucepan over low heat. Add double cream and Pecorino Romano cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
    4. Pour sauce over fettuccine pasta and top with the cooked sausage.
    5. Serve immediately as sauce will separate upon cooling.
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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (26)

    by
    42

    This is excellent, but very rich. I use double the pasta for the same amount of sauce, and usually use thin spaghetti instead of fettuccine. The cheese is Locatelli (not Locatella), which is Pecorino Romano. I have also made it using regular sausage rather than Italian sausage. I should also add that I now make the sauce in the microwave, just keeping an eye on it until it starts to boil. Comes out fine and saves a lot of time.  -  07 Feb 2006  (Review from Allrecipes US | Canada)

    by
    30

    I only gave this recipe 4 stars after reading the reviews and realizing how rich the sauce would be. After making a few changes, it now rates *5* (according to the family). Instead of 1 cup heavy cream, I used 1/2 cup of 2% milk and 1/2 cup of heavy cream. I also used only 1/4 cup of butter. (I made these changes for 2 reasons, one to reduce calories and the other to lighten the richness of the sauce). This turned out very creamy and light, but not heavy and rich!! No leftovers at my house. Will definately make again  -  26 Nov 2007  (Review from Allrecipes US | Canada)

    by
    17

    great stuff... I couldn't find that particular cheese so I used a mix of romano, parmesan, and asiago cheeses... the cheese didn't really melt into the sauce but it still worked great for me... wonderful taste... i used cheese tortilini... everyone enjoyed it...  -  19 Mar 2007  (Review from Allrecipes US | Canada)

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