Ham and Egg Pasta
Ham and Egg Pasta
Photography by Matthew Kimura
This recipe makes 6 servings
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 |
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
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
- Keywords : Main Course; Dinner; Reduced fat; Spaghetti; Ham; Spinach; Eggs; Boil; Garlic; Parmesan;









