1/3 c. whipping cream
1 1/2 lbs. Italian sweet sausage
1 garlic clove, minced
2 tbsp. butter
1 1/2 c. elbow macaroni
1/8 tsp. pepper
3 eggs
1 c. sliced mushrooms
3 c. broccoli
1 c. grated cheese, Romano or Parmesan

Let cream and eggs come to room temperature. In a small skillet, cook the sausage slices until browned and cooked through. Drain off fat. Remove sausage. In same skillet, cook the mushrooms and garlic in butter until tender. Meanwhile, cook the broccoli, drain. Cook macaroni according to package directions. Beat together the whipping cream, eggs, cheese, and pepper. Stir. Toss together, the hot macaroni and the cream mixture; stir in mushrooms. Arrange on serving platter. Spoon the broccoli and sausage on top. Toss; serve at once. Serves 6.