Italian sausage fettuccine carbonara

    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!

    26 people made this

    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

    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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