Spaghetti Carbonara with Prosciutto
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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
- Total time : PT17M
- Portion size: 4
Ingredients
- 4 4eggeggs
- 6 oz 6ozchopped prosciutto
- 1/4 cup 1/4cupgrated Parmesan cheese, (approx)
- 1/4 cup 1/4cupchopped fresh parsley
- 1 tbsp 1tbspwhipping cream
- 1/4 tsp 1/4tsppepper
- 12 oz 12ozspaghetti
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
