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Ingredients

• . >(American / Metric measures)<
• . 3 tbsp. (45ml) olive oil
• . 3 tbsp. (45ml) unsalted butter
• . 1 large, sweet onion, thinly sliced
• . 1 big garlic clove, minced
• . 12 small 'crimini' mushrooms, sliced
• . 2 large (1-1/2lb)-(200g) mild Italian sausages, de-cased
• . 1/4 cup (60ml) Limoncello liquor*
• . 1/2 tsp. (2.5ml) sea salt
• . dried Herbs: 1/2 tsp. (2.5ml) each: majoram, basil
• . 1/2 cup (125ml) cooking cream (15%)
• . 2 large eggs, beaten
• . 1 cup (80g) grated Parmeggiano Reggiano, packed
• . 1 lemon, finely zested (optional garnish)
• . 1 lb. (500g) Linguini pasta
• . 1 tsp. (5ml) salt (for pasta water)
• .
• .* Limoncello alternative: This very fine liquor can be acceptably substituted with either a sweet white wine or also a fortified 'Sherry' cooking wine. It would be a slight stretch, however, the 'Galliano' liquor as well as 'Strega' can also be used with satisfactory results.

Description

An Addictively Popular Pasta CARBONARA Meets With Extended Pairings. A Shot Of My Homemade LIMONCELLO Was Also Added For An Especially Unique Dish. For A Dedicated Post...please…

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