Sausage Fettuccine - cooking recipe

Ingredients

8 oz. uncooked fettuccine
1/4 c. butter or margarine
1/2 lb. fresh mushrooms, sliced
1 clove garlic, minced
1 lb. Eckrich smoked sausage, cut diagonally into 1/4-inch slices
2 eggs, beaten
1/2 c. heavy cream or half-and-half
1 c. grated Parmesan cheese
1/2 c. chopped fresh parsley

Preparation

Cook fettuccine according to package directions; drain. Melt butter in large skillet over medium heat. Add mushrooms and garlic; cook and stir until mushrooms are soft. Remove from skillet; set aside.
In same skillet, heat sausage over medium heat until lightly browned.
Drain any excess drippings.
Return mushroom mixture to skillet.
In small bowl, combine eggs and cream.
Add to skillet mixture; continue heating just until cream mixture is hot.
Do not boil. Add fettuccine; toss to combine. Mix in cheese and parsley. Serve immediately.