Spaghetti Carbonara- Leahy style.
This takes 12 minutes to prepare. Fast delicious meal
A beaten raw egg is the secret of this delicate spaghetti dish. The egg coats the pasta (high protein) and causes the bits of sausage, prosciutto and cheese to cling evenly.
1/ 4 pound of Italian Sausage
1 med onion chopped
2 crushed or chopped garlic
8 oz Portobello mushroom is optional ( Jim,my Hunya, likes the mushroom)
¼ pound thinly sliced prosciutto (or cooked ham, pancetta or bacon ) I like to use imported prosciutto.
2 Tablespoons of Butter (or if you have it, use imported virgin pressed olive oil)
½ cup chopped Italian parsley
3 eggs well beaten
½ cup grated Parmesan cheese
Freshly ground pepper
½ pound of spaghetti
Grated Parmesan cheese to sprinkle on top.
Remove casings from sausages and crumble meat. Finely chop prosciutto. In a wide frying pan over medium-low heat add oil and sauté sausage, onion, mushroom and prosciutto.
Prepare the chopped Italian Parsley
3 beaten eggs in separate bowl.
½ cup Parmesan cheese and Pepper
Cook spaghetti in a large kettle of boiling water until al dente.Drain well and add to hot meat mixture. Add butter ( again I use olive oil) parsley to spaghetti mixture. Mix quickly to blend. At once pour in eggs and quickly lift and mix spaghetti to coat well with egg. Sprinkle in the ½ cup cheese and a dash of pepper. Mix again. Sprinkle with cheese.
Mix a a very large bowl and make sure the pasta is very hot when you pour the egg mixture into it.