Spaghetti Carbonara

Spaghetti Carbonara Recipe
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

Nutritional Information

Calories 352
Caloriesfromfat 25 %
Fat 9.6 g
Satfat 4.6 g
Monofat 2.2 g
Polyfat 0.9 g
Protein 21 g
Carbohydrate 45 g
Fiber 1.4 g
Cholesterol 139 mg
Iron 1.7 mg
Sodium 748 mg
Calcium 179 mg

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.