Piccolini Carbonara a.k.a. Mini Farfalle or Mini Bowtie Carbonara

8 ounces piccolini or mini farfalle (bowtie) pasta cooked (usually half the box)

1 lb. Italian ground sausage

½ ham, chopped finely

½ teaspoon sage

¼ teaspoon pepper

2 eggs

1 Tablespoon Tone's Spicy Spaghetti Seasoning

8 oz. Shredded Asiago cheese

Boil the pasta in a pan.

Brown and crumble the ground sausage until well browned.

Add ham and brown a little more.

Add the sage, pepper, and Spaghetti Spices and stir well.

Drain the pasta and add to the skillet of of meat mixture.

Stir.

Add the eggs, one at a time, stirring constantly. The heat from the pasta will cook the eggs.

Add the Asiago Cheese and stir well.

Serve and enjoy.