|Mild italian pork sausage||1⁄4 Pound|
|Prosciutto/Cooked ham, thinly sliced||1⁄2 Pound, finely chopped|
|Lightly packed minced parsley||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs), or shredded|
|Hot cooked pasta||1⁄2 Pound, drained (Tagliarini / Spaghetti)|
|Grated parmesan cheese||1 Tablespoon, or shredded (Additional)|
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, as well as a pepper mill.) Add hot tagliarini, butter, and parsley to meats.
Mix quickly to blend.
At once pour in eggs and continue to blend, quickly lifting and mixing the pasta to coat well with egg.
Sprinkle in the 1/2 cup cheese and a dash of pepper; mix again.
Serve with additional cheese.