Italian Carbonara

• 1/4 lb. mild Italian pork sausage
• 1/2 lb. Prosciutto, finely chopped (ham)
• 2 Tbsp. butter or margarine
• 1/2 c. lightly packed minced parsley
• 3 eggs, beaten
• 1/2 c. Parmesan cheese, grated or shredded
• pepper
• 1/2 lb. hot cooked, drained tagliarini or spaghetti

1. Remove casings from sausage; crumble sausage.
2. Place a wok over medium heat.
3. When wok is hot, add sausage and half the Prosciutto (ham); stir-fry about 5 minutes or until lightly browned.
4. Blend remaining Prosciutto with cooked sausage mixture; remove wok from heat.
5. Add hot tagliarini, butter and parsley to meats.
6. Mix quickly to blend.
7. At once pour in eggs and continue to blend, quickly lifting and mixing the pasta to coat well with egg.
8. Sprinkle in cheese and dash of pepper; mix again.
9. Serve with additional cheese.
10. Makes 4 servings.

italian pork sausage, butter, parsley, eggs, parmesan cheese, pepper, hot cooked

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731649 (may not work)