Spaghetti Al Fresco

• 3 eggs, beaten
• 1/2 c. chopped parsley
• 1 tsp. salt
• dash of pepper
• 1 lb. lean pork (boneless)
• 2 Tbsp. olive oil
• 1/2 c. sliced mushrooms (fresh if available)
• 2 Tbsp. butter
• 8 oz. spaghetti
• 1/2 c. grated Parmesan cheese

1. Combine eggs, parsley, 1/2 teaspoon salt and pepper.
2. Cut pork in 1/4-inch pieces.
3. Sprinkle with 1/2 teaspoon salt.
4. In large frypan, cook pork in olive oil over medium heat until well browned.
5. Add mushrooms and butter; cook 10 minutes, stirring frequently.
6. Cook spaghetti in boiling salted water; drain.
7. Add to pork mixture; blend well.
8. Transfer to deep platter.
9. Pour egg mixture over spaghetti.
10. Lift and turn with serving fork and spoon.
11. Sprinkle with cheese; lift and turn until well mixed. Makes 4 servings.

eggs, parsley, salt, pepper, lean pork, olive oil, mushrooms, butter, spaghetti, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620779 (may not work)