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.
Servings: 4 to 6
Ingredients:
Ham and Egg Pasta
Photography by Yvonne Duivenvoorden
| 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 | 1227 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 2% |
| vit A | 20% |
| vit C | 8% |
| folate | 68% |
Suggested Recipes
1 tsp (5 mL) vegetable oil
1-3/4 cups (425 mL) diced ham (about 8 oz/250 g)
1 onion, chopped
4 cloves garlic, minced
3 eggs
1/2 tsp (2 mL) salt
1 lb (500 g) spaghetti
2 cups (500 mL) packed trimmed fresh spinach
1/2 cup (125 mL) grated parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
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.
Tags:
Main Course; Pasta/Noodles; Vegetables; Meat-Pork; Eggs; Cheese/Other Dairy; Boil/Simmer;
Source
Canadian Living Magazine: April 2003
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