Ingredients
1 links Mild Italian sausage or 3 strips bacon or chopped pancetta
1/2 pound sliced mushrooms
1 onion, chopped
2 cloves garlic, minced
2 teaspoons dried basil
1/2 teaspoon ground pepper
1/4 cup melted butter
5 eggs, beaten
1-1/2 cups parmesan cheese, grated
2 cups frozen peas or corn, thawed
1 carrot and/or zucchini, shredded
1 pound spaghetti or linguine
Preparation
If using sausage, remove from casing and crumble. In a skillet over medium heat, stir together bacon or sausage, mushrooms, onion, and garlic. Cook until bacon is crisp or sausage is browned and onion limp. Drain off all but 2 tablespoons of drippings. Stir in basil and pepper.
Cook the pasta until al dente.
Whisk together the eggs and 1/2 of the cheese. Toss the pasta with the butter, and the egg and cheese mixture. The egg will “cook” on the pasta. Be sure to coat the pasta well.
