Recipe: Spaghetti Carbonara (Cooking Light) - Play it again, Ham...

SPAGHETTI CARBONARA

"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

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.

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 352(25% from fat); FAT 9.6g (sat 4.6g,mono 2.2g,poly 0.9g); PROTEIN 21g; CHOLESTEROL 139mg; CALCIUM 179mg; SODIUM 748mg; FIBER 1.4g; IRON 1.7mg; CARBOHYDRATE 45g

Source: Cooking Light