1 lb. angel hair or linguini pasta
1 1/2 tablespoons extra virgin olive oil
1 onion, peeled and thinly sliced
2 celery stalks, trimmed and coarsely chopped
1/4 lb. prosciutto, 1/8-inch cubes (optional)
2 carrots, peeled and coarsely chopped
5 cloves garlic, peeled and smashed
1 large head escarole, washed and cut into thin strips
1 bunch Italian parsley, chopped
1 large handful fresh basil leaves, chopped
pinch oregano and/or rosemary
3/4 lb. sliced mushrooms (optional)
6 egg whites, lightly beaten
salt and pepper, to taste
1/4 cup freshly grated Parmesan or Romano cheese

In a large Dutch oven, heat olive oil (with prosciutto, if using); add onions, celery and carrots. When onions are translucent, add garlic and sauté until lightly golden.

Reduce heat to medium and stir escarole, parsley and basil into the oil, turning a few times to coat. Add enough broth or water to cover and bring to a simmer (190°F). Add mushrooms and simmer until escarole is tender, but still a bright green in color.

Bring to a rapid boil and add pasta; stir often to keep the pasta from sticking.

Put the egg whites into a measuring cup which has a pouring spout. Add salt and pepper (a pinch each) and a dash of finely chopped parsley. Stir, but do not beat.

When pasta is tender, pour eggs, in a thin stream, into the boiling water, stirring constantly in order to shred the eggs into "little rags" or "Stracciatella."

Serve immediately, with freshly grated cheese.

Variation: Add 1 cup cooked cannellini or borlotti beans before adding the pasta.

Submitted by: CM