8 oz. uncooked spaghetti
1 C. chopped cooked ham
1/3 C. (1 1/2 oz.) grated Parmigiano-Reggiano or Parmesan cheese
1/4 C. reduced-fat sour cream
1/2 tsp. salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 tsp. coarsely ground black pepper

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

Calories: 352
Fat: 9.6g
Fiber: 1.4g