|Mild italian sausage||1⁄4 Pound|
|Prosciutto/Cooked ham||1⁄4 Pound, thinly sliced|
|Boiling salted water||1 Cup (16 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Eggs||3 , well beaten|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1 Dash|
|Grated parmesan cheese||2 Tablespoon|
Remove casings from sausages and crumble or chop meat.
Finely chop prosciutto or ham.
In a wide frying pan over medium-low heat, melt 2 tablespoons of the butter.
Add sausage and prosciutto to pan and cook, stirring, for about 10 minutes or until sausage is lightly browned..
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; then drain.
Add spaghetti to hot meat mixture; then add the remaining 2 tablespoons butter and parsley.
At once pour in eggs and quickly lift and mix spaghetti to coat well with eggs.
Sprinkle in the 1/2 cup cheese and pepper; mix again.