Spaghetti Carbonara with Prosciutto
Spaghetti Carbonara with Prosciutto
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 498 |
| pro | 27 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 65 g |
| fibre | 4 g |
| chol | 219 mg |
| sodium | 927 mg |
| potassium | 291 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 31 |
| vit A | 12 |
| vit C | 7 |
| folate | 92 |
- Preparation time: 5 minutes
- Cook time : 12 minutes
Ingredients
- 4 eggs
- 6 oz chopped prosciutto
- 1/4 cup grated Parmesan cheese, (approx)
- 1/4 cup chopped fresh parsley
- 1 tbsp whipping cream
- 1/4 tsp pepper
- 12 oz spaghetti
Preparation
In large bowl, whisk together eggs, prosciutto, Parmesan, parsley, cream and pepper; set aside.
In large pot of boiling salted water, cook spaghetti until tender but firm, about 12 minutes.
Drain and add immediately to egg mixture, tossing to lightly cook eggs and coat pasta in creamy sauce. Serve sprinkled with more Parmesan if desired.
Additional information :
Tip: If you are concerned about raw eggs, substitute 1 cup (250 mL) pasteurized whole eggs. Look for them in cartons in the egg section of the grocery store.
Source : Canadian Living Magazine: May 2009
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