Description: Feeling like carbonara? But with less fat and a simpler recipe? Then how about trying this one. 
Serves: 2
Cooking time: 15 minutes

Ingredients 

• Spaghetti – 180g
• Medium Eggs- 2
• Egg yolk – 1 
• Prosciutto – 2 slices
• Parmesan cheese – 40g
• Garlic – pureed, 1 clove
• Black pepper – 1 dash
• Olive oil – 1/2 tablespoon

Method

1. Follow the package instructions to cook the spaghetti al dente in plenty of boiling water with salt.
2. Meanwhile, heat a large non-stick frying pan and fry the garlic over low heat.
3. Beat the eggs in a large bowl with the grated cheese (keep aside a small amount to put before serving).
4. When the pasta is ready, drain it and add it to the bowl from 3. along with the olive oil and garlic. Mix well to coat everything. Alternatively, you can put no.3 into the pan. However, if you do this please make sure the heat is completely off and the pan isn’t too hot, otherwise the eggs will be cooked.

To serve: Sprinkle black pepper and parmesan cheese.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat	Vitamin B12
537.0	27.9g	17.0g	67.7g	3.3g	1.9g	1.4g	5.4g	0.9μg
26.9%	55.8%	24.3%	26.0%	10.9%	2.1%	23.8%	26.8%	57.1%

Nutritional Tips

This dish is similar to carbonara but has less processed meat and fat. Therefore, there is less energy content but tastes similarly compared to carbonara.

I believe this is one of the best recipes using runny eggs. However, please make sure that the egg is as fresh as possible and disinfected during production, etc. Avoid eating raw or runny eggs if you are in a vulnerable group (e/g, elderly, weakened immune system or pregnant women). 

In the U.K., if there is a red lion mark printed on eggs, they are known to eat safe runny (Food Standard Agency confirmed previously) as they are strictly produced by following the Code of Practice. Over 90% of UK eggs are produced under the British Lion scheme. https://www.egginfo.co.uk/british-lion-eggs.