Salsiccia Carbonara all'italiamann

Ingredients for 4 servings:

• 4 sausages, salsiccia in sharp casing (80-100g each)
• 100 g Parmesan, grated
• 150 ml cream
• ½ bunch parsley, finely chopped
• some salt and pepper
• 5 egg yolks
• 100 g ham (pancetta) cut into small cubes
• some olive oil
• 500g spaghetti

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

I use salsiccia without fennel (I also make it myself)

Remove the sausage from the casing and use the meat mixture to make hazelnut-sized balls. Fry in a little olive oil. Just before the end, add the pancetta and fry. While the meatballs are cooking, boil water for spaghetti and cook according to the package instructions. Separate the eggs and whisk them with the other seasonings, the cream, and half of the Parmesan cheese, then set aside. When the spaghetti is ready, drain and return it to the pot. Add the egg mixture and sausage and mix well. The heat from the pasta will create a wonderfully creamy sauce for the eggs. Serve immediately with a sprinkle of Parmesan cheese on top.