A handful of sliced wild mushrooms - any kind will do
1 tablespoon fennel seeds
3-4 eggs, depending on size
100 grams parmesan cheese
30 milliliters double cream
200 grams Linguine
Bunch flat leaf parsley
Steps
Drop the pasta into a large pot of salted, boiling water and cook for 1 minute less than the packet instructions
Whilst the pasta cooks, remove the sausage meat from the casings and shape in to small round balls. Fry these gently in 1 tablespoon olive oil for about 6 minutes until cooked through. Remove these from the pan and set them aside then add in the mushrooms on a high heat and cook for two minutes. Add in the garlic and fennel seeds, fry for a further minute and return the sausage meatballs to the pan
Beat together the eggs with the cream, salt and pepper and half of the parmesan cheese and whisk to a thick consistency
When the pasta is cooked, drain and add it to the sausage and mushroom mix and give it a stir. Add in the egg mixture and stir through to heat up and cook the egg mixture. If the pasta has been left to drain for too long and is a little cold, the eggs may not cook so you may need to stir over a very low heat. Be careful not to cook for too long as the eggs will start to scramble and you'll have scrambled eggs with your pasta, which isn't quite carbonara!
Just before serving stir through some chopped parsley and serve