Sausage Carbonara

Ingredients

1 pkg. Italian sausage (cut into slices)

1 lb. Rigatoni or Penne

5 eggs, beaten

2 tbsp. heavy cream

1 tbsp. lemon zest

1/4C. Parmesan grated cheese, divided in half

1 tbsp. chopped parsley

salt & pepper

Directions

1) In a large pot, bring salted water to boil. Add rigatoni & cook until al dente, according to instructions on pkg.

2) While the pasta is cooking, brown sausage  in a large pan; set aside.

3) In a large bowl, combine eggs, cream, lemon zest & half of the cheese.

4) Once pasta is cooked, drain & reserve about 1/2 C of the pasta water. Place pasta back into the large pot it was cooked in; add in sausage & some of the juices from the pan. Mix well.

5) While stirring constantly, pour egg & cheese mixture over the pasta in the pot. The heat from the pasta & sausage will cook the sauce enough for it to thicken. If it gets too thick, add some of the reserved pasta liquid to the mixture. Add salt & pepper to taste. Serve immediately topped with remaining parmesan cheese.

Time: 15 minutes