3 tbsp. olive oil
1 lb. hot Italian sausage, skins removed
5 cloves garlic, crushed
1 lg. green or red pepper, cut in 1-inch squares
10 lg. mushrooms, cut in lg. pieces
4 to 5 sprigs Italian parsley, chopped
2 eggs, at room temperature
1/4 c. whipping cream, whipped
Freshly ground pepper
2/3 c. grated Romano cheese
1 lb. spaghetti, cooked and drained

Heat olive oil in skillet. Slowly saute sausage, garlic, green pepper, mushrooms and parsley until sausage is cooked and mushrooms are tender. Beat egg yolks and whites separately. Combine with whipped cream by folding gently. Season to taste with pepper and add cheese.

Rinse spaghetti with very hot water, then drain and place in heated bowl. Immediately pour egg mixture over hot spaghetti and toss until blended. Add sausage mixture and toss again. Serve at once. Makes 4 to 6 servings.