Elbows With Sausage And Mushrooms, Carbonara Style - cooking recipe

Ingredients

8 ounces sweet Italian sausage, casings removed and crumbled
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped red bell peppers or 1/2 cup green bell pepper
2 cups diced trimmed mushrooms
2 garlic cloves, crushed
1/2 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
3 eggs
1/4 cup grated romano cheese
2 cups elbow macaroni
2 tablespoons chopped Italian parsley

Preparation

Brown sausage in a skillet, about 8 minutes; transfer to colander or sieve to drain off fat; set aside.
Add oil to skillet; heat over medium heat; stir/saute onion, red pepper, and mushrooms, stirring often until vegetables are tender and lightly browned.
Add in garlic; saute 1 minute.
Add in the sausage; season with salt and pepper; keep warm on low heat.
Beat the eggs and cheese in a large serving bowl; set aside.
Cook the elbows in a large pot of boiling salted water until al dente, about 12 minutes; drain.
Immediately add hot elbows, sausage mixture, and parsley to beaten eggs; stir slowly until blended and creamy (the heat from the pasta will cook the eggs enough).
Serve with extra cheese to sprinkle on each serving.