Nutritional Information CALORIES 362 FAT 9.6 g PROTEIN 21 g CARBOHYDRATES 45 g FIBER 1.4 g CHOLESTEROL 139 mg SODIUM 748 mg Spaghetti Carbonara Ingredients 8 ounces uncooked Barilla thin spaghetti (aisle # 8) 1 cup chopped cooked ham (service deli or meat department) 1/3 cup, 1.5 ounces grated Parmigiano-Reggiano or Parmesan cheese (food court cheese case) 1/4 cup reduced-fat sour cream (dairy department) 1 / 4 teaspoon salt (aisle # 8) 2 large eggs, lightly beaten (dairy department) I garlic clove minced ¼ teaspoon coarsely ground (produce department) black pepper to taste Directions   1. Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a howl, reserving 1 / 2 cup liquid. 2. Heat a large non-stick skillet over medium heat. Add the ham, and cook for 2 minutes or until thoroughly heated. Add pasta, and stir well. 3. 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). 4. Sprinkle with pepper. Servings Serves 4 Time To Cook Total Cooking time: 30 minutes. Serving Size 1 cup   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.