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Spaghetti Carbonara




Source of Recipe


Cooking Light


List of Ingredients




8 ounces spaghetti, uncooked
1 cup cooked ham -- chopped
1/3 cup parmesan cheese -- grated
1/4 cup light sour cream
1/2 teaspoon salt
2 large egg -- lightly beaten
1 clove garlic
1/4 teaspoon coarsely ground pepper

Recipe



1. Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.

2. Heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until thoroughly heated. Add pasta, and stir well. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk. Add the reserved pasta liquid to the egg mixture, stirring with a whisk. Pour egg mixture over pasta mixture; stir well. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper.

NOTES : I sauteed sliced mushrooms along with the ham. I also cooked/warmed the garlic with this mixture, rather than adding it with the final egg mixure. Next time, to shave a point or two, I'll probably replace the reduced-fat sour cream with FF sour cream, and replace the eggs with egg beaters. Finally, I used a good quality Parmigiano-Reggiano and the flavor really came through.

4 servings (1 cup each)
8 points