Remove the casing of the sucuk and add the minced meat along with 1 egg to a food processor. Blend just enough to combine the egg with the meat.
Divide into small portions and shape into small meatballs.
Heat oil in a large pan and shallow fry the meatballs in batches; keep aside.
Beat the cream, egg yolks, parmesan till well combined in a bowl and season lightly with salt.
Cook the fettuccine according to packet instructions; drain but reserving half a cup of the water in which the pasta was cooked.
Return the pasta to the hot pan, add the cream egg mixture along with the meatballs and toss through. The residual heat in the pasta is enough; do not place on heat or the eggs will scramble. Add the pasta water if the sauce feels too thick.
Garnish with chopped parsley and grated parmesan; serve warm.