• 4 high quality sausages
  • 3 cloves of garlic, finely chopped
  • 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


  1. Drop the pasta into a large pot of salted, boiling water and cook for 1 minute less than the packet instructions
  2. 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
  3. Beat together the eggs with the cream, salt and pepper and half of the parmesan cheese and whisk to a thick consistency
  4. 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!
  5. Just before serving stir through some chopped parsley and serve