Tested till perfect Ham and Egg Pasta
Ham and Egg Pasta
Photography by Matthew Kimura

Ham and Egg Pasta

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 1 tsp 1tspvegetable oil
  • 1-3/4 cups 1-3/4cupsdiced ham, (8 oz/250 g)
  • 1 1oniononions, chopped
  • 4 4cloves garlic, minced
  • 3 3eggeggs
  • 1/2 tsp 1/2tspsalt
  • 1 lb 1lbspaghetti
  • 2 cups 2cupspacked trimmed fresh spinach
  • 1/2 cup 1/2cupgrated Parmesan cheese
  • 2 tbsp 2tbspfresh parsley, chopped
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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.

Nutritional Information Per each of 6 servings: about

cal 443 pro 26g total fat 10g sat. fat 4g
carb 60g fibre 4g chol 123mg sodium 1,227mg

% RDI:

calcium 16 iron 2 vit A 20 vit C 8
folate 68
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