in memory of Aunt Robin, 1952-2004

Makes four first-course servings.

 1/4 lb.  mild Italian pork sausage

1/4 lb.  bacon or proscuitto ham

4 T.  butter

1/2 lb.  spaghetti

1/2 c.   minced Italian parsley

3 well-beaten eggs

1/2 c.  grated parmesan cheese

Freshly ground pepper

Additional parmesan cheese at table

 Prepare sausage, and bacon or proscuitto:

Cook sausage (crumbled) in extra-large large skillet or stovetop Dutch oven; drain if necessary.  Cook bacon or proscuitto ham (cut into small pieces) in 2 T. butter. Add cooked bacon or proscuitto ham to sausage in large skillet.  Have ready in separate containers:

 2 T. butter

1/2 c. parsley

3 Well-beaten eggs

1/2 c. cheese

DO THIS LAST:   Cook spaghetti, drain, and return to pan 

Mix ingredients QUICKLY as follows: Add hot spaghetti, butter and parsley to meats.   Mix quickly to blend. Pour in eggs immediately; lift and mix spaghetti to coat well with egg. Sprinkle in 1/2 c. cheese and a dash of pepper. Mix again. Serve with additional cheese at the table.