Spaghetti Carbonara

Spaghetti Carbonara
Photo by Randy Mayor

Ingredients

  • 1 garlic clove, minced
  • 8 ounces uncooked spaghetti
  • 1 cup chopped cooked ham
  • 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano or Parmesan cheese
  • ¼ cup reduced-fat sour cream
  • ¼ teaspoon coarsely ground black pepper
  • 8 ounces uncooked spaghetti
  • + 9 more ingredients
    • 1 cup chopped cooked ham
    • ¼ teaspoon coarsely ground black pepper
    • 1 garlic clove, minced
    • ¼ cup reduced-fat sour cream
    • ½ teaspoon salt
    • 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano or Parmesan cheese
    • ½ teaspoon salt
    • 2 large eggs, lightly beaten
    • 2 large eggs, lightly beaten

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

View full recipe at My Recipes

Comments

Variations on Spaghetti Carbonara

  • Spaghetti Carbonara
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    • 1 tablespoon salt
    • 1/2 cup loosely packed flat-leaf parsley leaves
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  • Spaghetti Carbonara
    • 8 oz dried spaghetti
    • 3 oz pancetta or bacon, diced
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    • 3 large eggs, lightly beaten
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  • Spaghetti Carbonara
    • 1 tablespoon butter
    • 1/2 cup grated Parmesan cheese
    • 1/2 cup whipping cream
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  • Spaghetti Carbonara
    • 1 cup evaporated skimmed milk
    • 2 tablespoons chopped fresh parsley
    • 1 clove garlic, minced
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  • Spaghetti Carbonara
    • 1/4 cup egg substitute
    • 2 garlic cloves, minced
    • 1 (9-ounce) package uncooked fresh linguine
    • 1/2 cup fat-free, less-sodium chicken broth
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