Leftovers carbonara

We often make Marcella Hazen's carbonara recipe, but tonight we had an odd collection of leftovers. Nevertheless, a carbonara-esque meal materialised, and it was delicious.

500 g linguine (normally spaghetti, but we had none)
1 courgette
2 sausages (grilled yesterday)
1 head of fresh garlic
A little sun-dried tomato
1 egg
Parmesan
Olive oil
1 tbsp sherry (or dry white wine)

Chop up the entire head of fresh garlic. Fresh garlic is milder and sweeter than the regular stuff. Saute it in the olive oil for a minute, then add thin sliced courgette, sausage and sun-dried tomato. We use a mandolin to get 0.5 mm thick courgette slices. Saute until the courgette is slightly browned, then add the sherry and deglaze.

Mix the egg (raw) with enough grated parmesan cheese to make a thick paste. Grate black pepper into the paste. Add the cooked pasta and toss until it's evenly coated. Add the sauce and toss again.