1/3 c. whipping cream
3 eggs
1 1/2 lb. Italian sweet sausage, cut into 1/4 inch slices
1 c. sliced fresh mushrooms
1 clove garlic, minced
2 tbsp. butter
3 c. broccoli flowerets
1 1/2 c. (6 oz.) elbow macaroni or small shells
1 c. grated Romano or Parmesan cheese
1/8 tsp. pepper

Let cream and eggs come to room temperature. In small skillet cook the sausage slices until browned and cooked through. Drain off the fat. Remove sausage from pan; keep it warm. In same skillet cook mushrooms and garlic in butter until tender. Meanwhile, cook broccoli until tender. Drain. Cook macaroni, drain and keep it hot.

Beat together cream, eggs, cheese and pepper. Stir. Toss together hot macaroni and cream mixture. Stir in mushrooms. Arrange on platter. Spoon broccoli and sausage on top.

Toss and serve.