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Lamb, cheese and egg fettuccine

Lamb, cheese and egg fettuccine

Lamb, cheese and egg fettuccine

Difficulty: Average

Time: 10 min of preparation,20 min of cooking

Doses for: 4 people


  • 200 g of durum wheat semolina
  • 200 g of flour
  • 4 eggs
  • 1 tablespoon of oil
  • 1 pinch of salt
  • 400 g of lamb meat (thigh or shoulder)
  • 1 white onion
  • 1 carrot
  • 1 celery heart
  • 1 whole egg
  • 1 yolk
  • 100 g of pecorino cheese
  • ½ lemon


  1. To prepare the lamb, cheese and egg Fettuccine, beat the eggs in a glass bowl, gradually add the flour, oil and salt.
  2. Knead until it forms a ball, cover with plastic wrap and leave to rest in the refrigerator for at least an hour.
  3. After the necessary time, roll out the dough not too thin and proceed with the cutting of the fettuccine (make rolls and cut to the desired width).
  4. Place the pasta on a tray sprinkled with semolina.
  5. Finely chop celery, onion and carrot with a knife, pour the mince into a large aluminum pan with extra virgin olive oil.
  6. Leave to brown for a few moments and add the lamb meat cut into small cubes.
  7. Brown, add the juice of half a lemon and cook (about twenty minutes).
  8. Meanwhile prepare cheese and eggs: beat the eggs in a stainless steel bowl, combine the grated pecorino, gradually and finish with freshly ground pepper (if desired).
  9. Cook the fettuccine in plenty of boiling water, drain when al dente and sauté in the pan for a few moments with the lamb meat, turn off the heat, add the cheese and egg sauce and mix with some good stir-fry.
  10. Serve immediately!!!
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