Spaghetti Carbonara

Randy Mayor; Missie Neville Crawford

Chopped ham replaces the bacon in this version of the classic Italian dish.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 25%
  • Fat: 9.6g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 21g
  • Carbohydrate: 45g
  • Fiber: 1.4g
  • Cholesterol: 139mg
  • Iron: 1.7mg
  • Sodium: 748mg
  • Calcium: 179mg

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 cup chopped cooked ham
  • 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano or Parmesan cheese
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 garlic clove, minced
  • 1/4 teaspoon coarsely ground black pepper

Preparation

  1. Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.
  2. Heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until thoroughly heated. Add pasta, and stir well. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk. Add the reserved pasta liquid to egg mixture, stirring with a whisk. Pour egg mixture over pasta mixture; stir well. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spaghetti Carbonara Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy