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Fettuccine Carbonara (with Sausage Meatballs)

Course: Main Course
Cuisine: Italian


  • 250 gms fettuccine
  • 1 hot sucuk approximately 400gms
  • 1 whole egg
  • 150 ml thin/cooking cream
  • 2 egg yolks
  • 20 gms grated parmesan extra for garnish
  • Salt to season
  • 2 tbsp olive oil
  • 2-3 tbsp chopped flat leaf parsley


  • 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.