1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/8 teaspoon black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 15 seconds. Add prosciutto and spinach; sauté over medium-high heat 3 minutes or until wilted.
Combine reserved 1/2 cup cooking liquid and egg in a bowl; stir well with a whisk. Add pasta and egg mixture to pan; stir well. Cook over low heat 4 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in 1/4 cup cheese and pepper. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.
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I started by following the recipe, tasted the dish, and found it completely blah (even after quadrupling the garlic). Not wanting to waste the ingredients, I kissed "light" goodbye and added cream and extra cheese along with some red pepper flakes and extra ground pepper as suggested by others. That definitely improved things. My husband liked it a lot, but I thought it tasted oddly like white clam sauce (my husband thought that's what it was). Maybe it was the prosciutto? Personally, I wasn't a fan.
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