8 oz. uncooked spaghetti
\n1 C. chopped cooked ham
\n1\/3 C. (1 1\/2 oz.) grated Parmigiano-Reggiano or Parmesan cheese
\n1\/4 C. reduced-fat sour cream
\n1\/2 tsp. salt
\n2 large eggs, lightly beaten
\n1 garlic clove, minced
\n1\/4 tsp. coarsely ground black pepper<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 C.<\/p>\n
Calories: 352
\nFat: 9.6g
\nFiber: 1.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n