1/2 to 3/4 lbs. bulk Italian sausage
2 well beaten eggs
1 c. grated Parmesan cheese
1/2 c. parsley
6 oz. spaghetti

Cook meat over medium heat until browned. Cook spaghetti. Drain; add to meat. Make sure eggs are at room temperature. Pour in eggs, lifting and stirring pasta. Sprinkle half the cheese and parsley. Mix well again. Sprinkle with remaining cheese and parsley. Makes 3 servings.

Can use pork, cubed in bite size pieces. Add 1 teaspoon fennel and 1/4 teaspoon salt while browning.