Ham and Egg Pasta

Ham and Egg Pasta Image by: Ham and Egg Pasta Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2003

Ingredients

  • 1 teaspoon vegetable oil
  • 1 3/4 cup diced ham (8 oz/250 g)
  • 1 onion chopped
  • 4 cloves garlic minced
  • 3 eggs
  • 1/2 teaspoon salt
  • 1 lb spaghetti
  • 2 cups packed trimmed fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped

Method

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.

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 1227 mg
  • Protein 26 g
  • Calories 443.0
  • Total fat 10 g
  • Cholesterol 123 mg
  • Saturated fat 4 g
  • Total carbohydrate 60 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 68.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Ham and Egg Pasta

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