'1 tablespoon of olive oil'
'2 tablespoons of butter'
'500 g of fresh pork linguiça (only the meat)'
'1/2 tablespoon of crushed sweet herbs'
'1 1/4 cups of beef broth (300 ml) '
'250 g of short pasta, type rigatone'
'2 tablespoons of melted butter'
'1/2 cup of grated Parmesan cheese (60 g)'
'2 large eggs, beaten'
'2 tablespoons of milk'
'1 tablespoon of chopped parsley'
'Salt to taste'
'1 tablespoon of olive oil'
'2 tablespoons of butter'
'500 g of fresh pork linguiça (only the meat)'
'1/2 tablespoon of crushed sweet herbs'
'1 1/4 cups of beef broth (300 ml) '
'250 g of short pasta, type rigatone'
'2 tablespoons of melted butter'
'1/2 cup of grated Parmesan cheese (60 g)'
'2 large eggs, beaten'
'2 tablespoons of milk'
'1 tablespoon of chopped parsley'
'Salt to taste'
'Heat the olive oil and butter in a pan over low heat.'
'Add the pork linguiça, using a wooden spoon to break it into small pieces.'
'Cook for 6-7 minutes, just until it loses its reddish color
Do not let it brown too much.'
'Add the crushed sweet herbs and 1/2 cup of beef broth
Cook over medium heat for 10 minutes, stirring occasionally.'
'Meanwhile, cook the pasta in a large pot with plenty of boiling salted water for 4-5 minutes, or until it is still slightly firm.'
'Drain and mix the cooked pasta with the melted butter and half of the grated Parmesan cheese
Add the rigatone to the linguiça still in the pan and mix well.'
'Without removing from heat, gradually add the remaining beef broth, one tablespoon at a time, stirring constantly to coat the pasta until it is al dente.'
'Meanwhile, mix the beaten eggs with milk, chopped parsley, and the remaining Parmesan cheese
Immediately add this mixture to the pasta still in the pan.'
'Remove from heat, stir quickly with a wooden spoon, taking advantage of the heat of the pasta itself to cook the eggs.'
'Check the seasoning' and 'Serve with Parmesan.'
'Approximately 1065 calories per serving'
