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.

Ingredients
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
Salt water
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.