Carbonara with sausage

The first recipe I would like to share with you in so simple but absolutely amazing!  This is a recipe that I came up with looking through the refrigerator and working with what I had on hand.  It is Fettucine Carbonara with Sausage, Carmelized Onion and Zucchini.  The longest part of this recipe is caramelizing the onions and zucchini.  The rest is a quick put together!  You can caramelize your onions and zucchini ahead and finish later.  Enjoy

Fettucine Carbonara with Sausage, Caramelized onion and Zucchini

1. 1 lb. italian sausage (either pork or turkey, I have used both)
2. 1 lb. fettucini (good quality from Italy)
3. 3 sweet onions sliced thin
4. 2 large or 3 small zucchini sliced in matchstick pieces
5. 2 garlic cloves finely minced
6. 4 egg yolks
7. 1/2 cup parmesan cheese
8. 2 tbs. fresh parsley chopped
9. salt and pepper to taste (preferably white pepper)
10. reserved pasta water
11. extra virgin olive oil

In a large saute pan, add 2 tbs. extra virgin olive oil and heat on medium heat.  Add your onions and zucchini.  Cook for about 30 - 40 minutes on medium low, until they have reduced by about 2/3's and are a medium brown color. (be careful to stir frequently and don't burn them, they should be really sweet).  Remove your sausages from the casings and add to pan, breaking them apart.  Cook about 15 minutes till sausage is completely browned and cooked through.  While the sausage is cooking, bring a large pot of salted water to a boil over high heat.  Add pasta and cook according to directions.  While pasta is cooking, in a large serving bowl, beat your egg yolks with the parmesan cheese.  When the pasta is done, toss into the bowl and quickly mix with the egg yolk mixture.  ( The heat from the pasta will set the egg yolks and make them really creamy)  Add your sausage mixture and mix well.  Add about 1-2 ladles of pasta water to loosen the sauce.  Drizzle with a bit of extra virgin olive oil.  Garnish with parmesan cheese and parsley and serve immediately.  Enjoy!