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Ham and Egg Pasta

By The Canadian Living Test Kitchen

Tested till perfect

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Ham and Egg Pasta

Ham and Egg Pasta
Photography by Matthew Kimura

This recipe makes 6 servings

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Nutritional Info
Per each of 6 servings: about -
cal 443
pro 26 g
total fat 10 g
sat. fat 4 g
carb 60 g
fibre 4 g
chol 123 mg
sodium 1,227 mg
% RDI: -
calcium 16
iron 2
vit A 20
vit C 8
folate 68

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Based on the Italian pasta carbonara, this dish uses ham instead of bacon, reducing the fat in this traditionally rich dish to about 10 g per serving. The spinach adds vitamin A, calcium, folate, potassium and fibre.

Ingredients

  • 1 tsp vegetable oil
  • 1-3/4 cups diced ham, (8 oz/250 g)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 3 eggs
  • 1/2 tsp salt
  • 1 lb spaghetti
  • 2 cups packed trimmed fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Preparation

Brush nonstick skillet with oil and heat over medium-high heat; fry ham, stirring occasionally, until golden, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 5 minutes. Set aside.

In small bowl, lightly beat eggs with salt ; set aside.

Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes. Add spinach. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot over medium heat.

Immediately stir in Parmesan cheese, parsley, ham mixture and reserved cooking liquid. Stir in eggs; toss until sauce is opaque and pasta is coated, about 30 seconds.

Source : Canadian Living Magazine: April 2003

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