Ham and Egg Pasta 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



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
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Ham and Egg Pasta