Myx' World of Foods

Beaten raw egg is the secret of this delicate and delicious sauce; it coats the spaghetti and causes the bits of cheese and meat to cling evenly. You'll have a showy offering when you assemble carbonara at the table.

Prepare:
1/4 pound mild Italian sausage
1/4 pound prosciutto or cooked ham, thinly sliced
4 tablespoons butter
1/2 cup chopped parsley
3 eggs, well beaten
1/2 cup grated Parmesan cheese
Fresh ground black pepper8 ounces spaghetti
Boiling salted water
Grated Parmesan cheese
Here's How:
Remove casings from sausages and crumble or chop meat. Finely chop prosciutto. In a wide frying pan over medium-low heat, melt 2 tablespoons of the butter. Add sausage and half the prosciutto to pan and cook, stirring, for about 10 minutes or until sausage is highly browned and prosciutto is curled. Stir in other half of prosciutto. You can do this ahead and reheat at serving time. If you wish to complete the prepare at the table, have ready in separate containers the remaining 2 tablespoons butter, parsley, eggs, the 1/2 cup cheese, and pepper. Following package direction, cook spaghetti in a large kettle of boiling water until al clente; then drain. At the table (if you wish), add spaghetti to hot meat mixture; then add butter and parsley. Mix quickly to blend. At once pours in eggs and quickly lift and mix the spaghetti to coat well with egg. Sprinkle in the 1/2 cup cheese and a dash of pepper; mix again. Serve with more cheese, if desired.