Chopped ham replaces the bacon in this version of the classic Italian dish.
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
How to Make It
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.
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I have served this to friends as a light supper. They loved it. It is so easy and hubby requests this a lot. Have cooked up some pancetta and crumbled it to sprinkle on top, which dresses it up a bit. Serve with a good green salad and some good bread.
This is my go-to recipe for leftover ham. It is simple and quick to put together (unless you make your own spaghetti :) ), and as other reviewers have mentioned it can be dressed up with peas, broccoli, etc. I usually cut back a bit on the amount of pasta, and most recently I used salt-cured ham (and was thus able to omit the salt in the recipe), and served it with Spring Pea and Bean Salad.
I really like this recipe & my picky 7 year old loves it. I do double the sauce & ham amounts, & saute the garlic before adding the ham to the skillet. Last time I added fresh peas since we had them from our CSA box. I do wish 4 stars was not "worthy of a special occasion" or that half stars were possible. This is a great weeknight dinner, but I'm not sure I'd serve it at a dinner. Served with flax bread & salad.
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