Sausage carbonara

An excellent alternative to the usual carbonara, and delicious!
INGREDIENTS FOR 4 PEOPLE
360/400 g spaghetti
2 sausages
Half an onion
2 whole eggs
2 egg yolks
4 tablespoons Pecorino
4 tablespoons Parmigiano
Extra virgin olive oil
Pepper
Parsley

I remove the sausage skins and crumble the sausages into a pan large enough for the pasta.

I add a splash of oil and brown them.

I thinly slice the onion.

I cut the slices into 4 and add to the sausage.

I sauté for 4/5 minutes.

I crack the two whole eggs and two yolks into a bowl.

I add the Pecorino and Parmigiano.

I whisk and add plenty of ground pepper.

I put the pasta in boiling salted water (for every 100 g pasta, 10 g salt and 1 litre water).

Once cooked, I drain the pasta, leaving it moist, and put it in the sausage pan, stirring for a minute to absorb the flavours.

I remove the pan from the heat and add the beaten eggs.

I mix well, adding a drizzle of oil and chopped parsley.