Mark'S Vegetable Carbonara

• 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

1. 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.
2. Cook the pasta until al dente.
3. 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.

italian sausage, mushrooms, onion, garlic, basil, ground pepper, butter, eggs, parmesan cheese, frozen peas, carrot, linguine

Taken from www.epicurious.com/recipes/member/views/marks-vegetable-carbonara-5b6f717b2aacad525f0f09da (may not work)