Spaghetti Carbonara Madalena

Italian Sausage distinguishes this version of Spaghetti Carbonara

Ingredients:

• 4 thick slices bacon
• 2 fresh italian sausages
• 2 garlic cloves, minced
• 2 quart water
• 1 tablespoon salt
• 1 tablespoon oil
• 1/2 lb uncooked spaghetti
• 1 egg
• 1/2 cup parmesan cheese
• 1/2 cup half and half
• Freshly ground black pepper to taste
• Freshly ground nutmeg to taste
• 1 teaspoon finely minced parsley

Directions:

• Slice bacon strips into 1/2 inch pieces.
• Sauté in a large skillet until crisp, set aside on a plate.
• Slice italian sausage
• Sauté in bacon fat about 10 minutes over medium low heat until cooked through.
• Add garlic and sauté briefly.
• Return bacon to skillet.
• While preparing bacon and sausage, combine water, salt, and oil in a large sauce pan.
• Bring to a full boil, gradually add spaghetti, maintaining a boil, easing it into the water as it softens.
• Cook uncovered about 12 minutes until tender, drain spaghetti in a colander, return to saucepan over low heat.
• Toss hot bacon and sausage, including drippings into spaghetti.
• Push spaghetti to sides of pan, break egg in center, quickly scramble egg and stir into spaghetti.
• Toss in grated cheese.
• Pour in 1/4 cup of half and half, as cream is absorbed, add in remaining 1/4 cup.
• Add black pepper and nutmeg.
• Garnish with chopped parsley.