Tested till perfect Spaghetti Carbonara with Prosciutto

Spaghetti Carbonara with Prosciutto

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2009

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 5 minutes
  • Cook time 12 minutes
  • Portion size 4


  • 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
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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.

Nutritional Information Per serving: about

cal 498 pro 27g total fat 13g sat. fat 5g
carb 65g fibre 4g chol 219mg sodium 927mg
potassium 291mg

% RDI:

calcium 11 iron 31 vit A 12 vit C 7
folate 92
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