Fettuccine Carbonara


1 packet of Fettuccine
Lots of chopped garlic
30g black button mushroom
30g White button mushroom
30g Shitake mushroom
1 cube of chicken stock (mashed)
¼ cup cream
Frankfurters (mini Ayamas sausages), as many as preferred.
3 tbsp extra virgin olive oil
60g butter
2 tbsp chopped parsley
2 tbsp chopped thyme
Salt and freshly ground black pepper, to taste
¾ cup freshly grated parmesan cheese


Drop the fettuccine into the boiling water and cook according to package instructions, about 6 to 9 minutes or until tender but still firm to the bite.

While the pasta cooks, melt 50% butter and olive oil in the frying pan.

Sautee black and white button mushrooms plus shitake mushrooms in high heat.

Put in chopped garlic and fry all the ingredients together.

Add the mini sausages, chopped parsley and thyme, cream milk.

Add salt and pepper, chicken stock and grated parmesan cheese. If the cream is too thick, add some water. Stir completely.

Lastly, add remaining butter.

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