Pasta With Carbonara Sauce
|Italian sausages||1⁄4 Pound|
|Prosciutto/Cooked ham||1⁄4 Pound, thinly sliced|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
|Cooked spaghetti||8 Ounce, drained|
|Parmesan cheese||1 Tablespoon, grated|
|Ground black pepper||To Taste|
Remove casings from sausages and crumble meat into a wide frying pan.
Finely chop prosciutto; combine half of it with sausage; set aside remaining half.
Add 2 tablespoons of the butter to pan and cook, uncovered, over medium-low heat until sausage is lightly browned and edges of prosciutto are curled.
Remove from heat and stir remaining half of prosciutto into cooked sausage mixture.
If made ahead, you can cover and refrigerate at this time.
Reheat at serving time and transfer to a large serving bowl.
For a dramatic presentation, complete preparations at table.
In a small bowl, beat eggs well.
Hot meat mixture and, in separate containers, the remaining 2 tablespoons butter, parsley, and the 1/2 cup cheese.
Add hot spaghetti to meat mixture.
Add butter and parsley; mix quickly to blend.
Pour in eggs at once and quickly lift and mix spaghetti to coat well with egg.
Sprinkle in the 1/2 cup cheese and a dash of pepper; mix thoroughly.
Serve with additional cheese at the table.