Spaghetti Carbonara

8 oz uncooked spaghetti
1 cup chopped cooked ham
1/3 cup grated Parmesan cheese
1/4 cup reduced-fat sour cream
1/2 tsp salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 tsp freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in colander over bowl, reserving 1/2 cup cooking liquid.

2. Heat large nonstick skillet over medium heat. Add ham, and cook 2 minutes or until thoroughly heated. Add pasta and stir well. Combine cheese and next 4 ingredients; stir with a whisk. Add reserved cooking liquid to egg mixture, stirring with whisk. Pour egg mixture over pasta; stir well. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper.

4 servings

352 calories (25% from fat); 9.6 g of fat (4.6 saturated fat); 21 g protein; 45 g carbs; 1.4 g fiber; 139 mg cholesterol; 1.7 mg iron; 748 mg sodium; 179 mg calcium.

from Cooking Light: The Essential Dinner Tonight Cookbook