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
- 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
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
- Iron 2.0
- Folate 68.0
- Calcium 16.0
- Vitamin A 20.0
- Vitamin C 8.0