Sausage Carbonara

 Processed with Rookie Cam



  • 250 g of Fettuccine (I used Lemon Basil Fettuccine Nests from Nature's Farm)
  • 3 Mild Italian Sausages
  • 1/4 cup of fresh parsley 
  • 2 medium free-range eggs
  • 1/2 cup freshly grated Parmesan cheese 


Remove casing from sausages and shape into balls (about 3/4" in diameter). Cook in pan with 1/2 tsp of oil until golden and cooked through.

Cook pasta in boiling salted water according to the instructions on package (or until al dente). Drain, reserving a cup of the cooking water.

While pasta and meatballs are cooking, finely chop the parsley, stocks and all. Place parsley In a bowl, beat in the egg with a splash of past cooking water, then add about half the Parmesan and mix.

Remove the pan from the heat once the meatballs are cooked, toss in the drained pasta into the sausage pan, pour in the egg mixture and toss for about 1 minute off the heat. The eggs will gently cook in the residual heat. Add more of the reserved cooking water, season with salt and pepper and add the remaining Parmesan. 

This recipe was inspired by: Jamie Oliver - 5 Ingredients, Quick and Easy Food