Egg Fettuccine with sausage and rosemary

  • Difficulty


  • 250 g0UW0303
  • 350 g sausage, chopped into small rings
  • 1 sprig rosemary
  • ½ glass dry white wine
  • 4 tbsp grated Parmesan cheese
  • 2 tbsp single cream
  • 1 onion
  • 1 clove garlic
  • salt and ground pepper
Fettuccine n° 303 all’uovo


Once peeled and chopped finely, slightly golden the onion in a pan with a dash of oil and the garlic. Add the discs of sausage, brown then sprinkle with dry white wine, once evaporated, add the tomatoes.Add the rosemary, a pinch of salt, a grind of pepper and finish simmering over a medium heat. Cook the fettucine in plenty of boiling salted water, drain when al dente, toss them into the pan with the sauce, mix well, add the cream, sprinkle with grated parmesan, mix again and serve immediately warm.