Carbonara Al Franco - cooking recipe

Ingredients

2 tablespoons olive oil
1/2 cup prosciutto, finely diced
1 cup mushroom, sliced
1 teaspoon garlic, minced
1/4 cup black olives, chopped
1/3 cup white wine
1/3 cup chicken broth
1 tablespoon parsley, chopped
1 egg
6 tablespoons parmesan cheese, grated
1/2 lb cooked spaghetti

Preparation

Heat the oil in skillet.
Add prosciutto, mushrooms, garlic and olives.
Saute until mushrooms are tender.
Add the wine and chicken broth and bring to a boil.
Simmer over high heat until liquid is reduced by half.
Add parsley.
Break egg into mushroom mixture and stir until egg is cooked.
Add Parmesan cheese and mix well.
Add cooked spaghetti and toss.