Fettuccine Carbonara

Prep Time
Cook Time
Ready In

"This is out of my Coasting and Cooking cookbook. It was sent in by Delmonico's on South Bay Restaurant In Port Hadlock, Washington."

Original recipe yields 2 servings


  • Serving Size: 1 (332.6 g)
  • Calories 1045.4
  • Total Fat - 61.4 g
  • Saturated Fat - 30.2 g
  • Cholesterol - 172.9 mg
  • Sodium - 1609.8 mg
  • Total Carbohydrate - 96.3 g
  • Dietary Fiber - 10.3 g
  • Sugars - 20.7 g
  • Protein - 29.5 g
  • Calcium - 457.5 mg
  • Iron - 2.3 mg
  • Vitamin C - 4.7 mg
  • Thiamin - 0.6 mg

Step 1

Cook fettuccine per package directions. Drain and set aside and keep warm.

Step 2

Meanwhile cook sausage in large frying pan, remove and set aside.

Step 3

Slowly melt butter and garlic on low heat, add onions, mushrooms, prosciutto and Italian sausage, saute on low heat until onion becomes soft. About 8-10 minutes.

Step 4

Add the heavy cream, and pepper stir to combine.

Step 5

Add pasta, cooking only long enough to heat pasta.

Step 6

Add herbs and Romano cheese, simmer until sauce thickens.

Step 7

Top with grated Romano and chopped fresh parsley.

Tips & Variations

No special items needed.


Daily Inspiration

Made this delicious dish last night for dinner and all it needed was a nice side salad. I substituted bacon for the prosciutto and I used fresh fettuccini noodles and some portabello mushrooms that I had on hand and needed to be used up. Otherwise I made as directed and we thoroughly enjoyed this dish.

(1 May 2018)


I scaled back for 1 serve and as I could not get an Italian sausage I used a spicy pork Calabrese sausage (1 sausage weight 3 ounces so I actually used 2 serves of the sausage) and after cooking it I chopped it up to add to the pasta dish, otherwise followed the recipe for a 1 serve size. Thank you TeresaS for a delicious and very filling dinner, made for Billboard Recipe Tag game.

review by:
(20 Apr 2018)