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Spaghetti Carbonara

List of Ingredients




1/4 pound mild Italian sausage (can use hot sausage)
1/4 pound prosciutto or cooked ham, thinly sliced
4 tbls. butter
1/2 cup chopped fresh parsley
3 eggs, well beaten
1/2 cup grated Parmesan cheese
8 ounces spaghetti

Recipe



Remove casings from sausages and crumble or chop meat. Finely chop prosciutto. In a wide frying pan over medium-low heat, melt 2 tablespoons of the butter. Add sausage and half the prosciutto to pan and cook, stirring for about 10 minutes or until sausage is lightly browned and prosciutto is curled. Stir in other half of prosciutto. You can do this ahead and reheat at serving time. If you wish to complete the preparation at the table, have ready in separate containers the remaining 2 tablespoons butter, parsley, eggs the cheese and freshly ground black pepper.
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente, then drain. At the table (if you wish) add spaghetti to hot meat mixture, then add butter and parsley. Mix quickly to
blend. At once pour in eggs and quickly lift and mix the spaghetti to coat well with egg. Sprinkle the cheese and a dash of pepper, mix again. Serve with more cheese if desired. Makes 4 servings.