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Post by chief_cook2 on May 1, 2003 8:53:06 GMT -6
Chopped ham replaces the bacon in this version of the classic Italian dish.
INGREDIENTS 8 ounces uncooked spaghetti 1 cup chopped cooked ham 1/3 cup (1-1/2 ounces) grated Parmigiano-Reggiano or Parmesan cheese 1/4 cup reduced-fat sour cream 1/2 teaspoon salt 2 large eggs, lightly beaten 1 garlic clove, minced 1/4 teaspoon coarsely ground black pepper
INSTRUCTIONS 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 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.
YIELD: 4 servings (serving size: 1 cup)
NUTRITIONAL INFO CALORIES 352 (25% from fat); FAT 9.6g (sat 4.6g, mono 2.2g, poly 0.9g); PROTEIN 21g; CARB 45g; FIBER 1.4g; CHOL 139mg; IRON 1.7mg; SODIUM 748mg; CALC 179mg
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