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Randy Mayor; Missie Neville Crawford Photo by: Randy Mayor; Missie Neville Crawford

Spaghetti Carbonara

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

Cooking Light DECEMBER 2001

  • Yield: 4 servings (serving size: 1 cup)

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

Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.

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.

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
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Spaghetti Carbonara recipe

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