Prosciutto stands in for the traditional pancetta in this egg-based pasta dish. A spoonful of cream enriches the sauce and helps it coat each strand of spaghetti.
HANDS-ON TIME 10 minutes
TOTAL TIME 15 minutes
MAKES 4 servings
INGREDIENTS
4 eggs
170 g chopped prosciutto
¼ cup grated Parmesan cheese (approx)
¼ cup chopped fresh parsley
1 tbsp whipping cream (35%)
¼ tsp pepper
340 g spaghetti
DIRECTIONS
In large bowl, whisk together eggs, prosciutto, Parmesan, parsley, cream
and pepper; set aside.
In large pot of boiling salted water, cook pasta according to package instructions until al dente. Drain pasta; add immediately to egg mixture, tossing to lightly cook eggs and coat pasta in creamy sauce. Serve sprinkled with more Parmesan, if desired.
NUTRITIONAL INFORMATION, PER SERVING: about 498 cal, 27 g pro, 13 g total fat (5 g sat. fat), 65 g carb, 4 g fibre, 219 mg chol, 927 mg sodium, 291 mg potassium. % RDI: 11% calcium, 31% iron, 12% vit A, 7% vit C, 92% folate.
TIP FROM THE TEST KITCHEN
If you are concerned about consuming raw eggs, substitute 1 cup pasteurized whole eggs. Look for them in cartons in the egg section of the grocery store.
