Carbonara

Carbonara

Beaten egg is the secret of this delicate and delicious sauce: It coats the
tagliarini or spaghetti and causes the bits of cheese and meat to cling evenly.
Carbonara makes a dramatic entree when assembled at the table. Or serve it as a
first course if you like, then it serves 6 to 8.

1/4 lb. Italian pork sausage
1/2 lb. Prosciutto, finely chopped, or cooked ham,  thinly sliced
2 Tbsp. butter or margarine
1/2 cup lightly packed minced parsley
3 eggs, beaten
1/2 cup freshly grated or shredded Parmesan cheese
pepper
about 1/2 lb. hot cooked and drained tagliarini or spaghetti
additional grated or shredded Parmesan cheese

Remove casings from sausage; crumble sausage. Place wok over medium heat. When
wok is hot, add sausage and half the Prosciutto; stir-fry for about 5 minutes or
until lightly browned. Blend remaining half of Prosciutto with cooked sausage
mixture; remove wok from heat. If you like, the following steps can be completed
at the table. Have ready in separate containers butter, parsley, eggs and the
1/2 cup cheese and a dash of pepper; mix again. Serve with additional cheese.
Makes 4 servings.

 Diane Geary

Source:

rec.food.cooking, rec.food.recipes