NUTRITION

SERVINGS

INGREDIENTS

2 oz dry whole wheat pasta

1 large egg

1/4 cup low-fat Greek yogurt

2 slices prosciutto

1 tbsp grated Parmesan cheese

1/4 cup green peas

1 tsp olive oil

Salt and black pepper to taste

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the whole wheat pasta according to the package directions until al dente. Drain and set aside, reserving a splash of pasta water.

• 2

  While the pasta cooks, preheat a small skillet over medium heat. Place the prosciutto slices in the dry skillet and cook until they become crispy, about 2-3 minutes on each side. Transfer the crispy prosciutto to a paper towel-lined plate and once cooled, roughly chop into bite-size pieces.

• 3

  In a mixing bowl, whisk together the egg, low-fat Greek yogurt, and grated Parmesan cheese until smooth. Season with a pinch of salt and a generous amount of black pepper.

• 4

  Heat the olive oil in a large pan over medium heat. Add the green peas and sauté briefly, just until they are warmed through, about 1-2 minutes.

• 5

  Add the drained pasta to the pan with peas, then reduce the heat to low. Pour in the egg and yogurt mixture, stirring quickly to combine and create a creamy sauce without scrambling the egg. Use a little reserved pasta water if needed to achieve the desired consistency.

• 6

  Stir in the crispy prosciutto and adjust seasoning with extra salt and pepper if needed. Serve immediately while warm and enjoy your healthy twist on pasta carbonara.