Lighter Carbonara

1. Boil spaghetti per directions, al dente.

2. In frying pan, heat olive oil.

3. Add ham and red pepper flakes and saute about 3 minutes.

4. Add garlic and saute 2 minutes more.

5. Mix in wine, scraping the bottom of the pan.

6. In a separate bowl, whisk the 2 egg yolks with about 1/2 cup of hot pasta water.

7. Drain spaghetti and add to the frying pan and toss well.

8. Add the egg mixture to the frying pan and toss well.

9. Toss all with romano cheese.

10. Serve with a nice salad or some fruit.

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Nutrient	Quantity
Total fats	37.9627 g
Protein	7.5696 g
Carbohydrates	24.728 g
Energy	453.6201 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7474 g
Water	329.403 g
Aspartic acid	0.7447 g
Calcium, Ca	122.3746 mg
Lutein + zeaxanthin	371.96 g
Fiber, total dietary	5.1029 g
Fatty acids, total saturated 22:0	0.0477 g
Carotene, beta	247.6441 g
Niacin	3.24 mg
Vitamin A, RAE	149.9516 g
Arginine	0.486 g
Riboflavin	0.2407 mg
Tocopherol, beta	0.0467 mg
Fatty acids, total polyunsaturated 15:0	0.0044 g
Fatty acids, total saturated 20:1	0.1132 g
Glutamic acid	1.027 g
Sodium, Na	74.693 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6577 g
Total lipid (fat)	37.9627 g
Manganese, Mn	0.4439 mg
Fructose	0.0238 g
Proline	0.291 g
Fatty acids, total saturated 16:0	5.7243 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	0.0238 g
Choline, total	306.8449 mg
Sugars, total	9.5798 g
Serine	0.5324 g
Fatty acids, total saturated 10:0	0.0031 g
Fatty acids, total saturated 18:0	1.3865 g
Fatty acids, total saturated 20:4 undifferentiated	0.1489 g
Vitamin B-6	0.4626 mg
Selenium, Se	20.0606 g
Ash	1.5339 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	23.0136 g
Pantothenic acid	2.2413 mg
Phenylalanine	0.3131 g
Copper, Cu	0.1521 mg
Betaine	0.333 mg
Thiamin	0.1857 mg
Retinol	126.14 g
Methionine	0.1523 g
Iron, Fe	2.134 mg
Carbohydrate, by difference	24.728 g
Phosphorus, P	173.4233 mg
Folate, total	90.4633 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.6763 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0037 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Alanine	0.3692 g
Cholesterol	368.9 mg
Valine	0.4112 g
Fatty acids, total saturated 18:2 undifferentiated	4.1448 g
Glycine	0.2407 g
Carotene, alpha	67.351 g
Glucose (dextrose)	0.0612 g
Fatty acids, total saturated 14:0	0.0422 g
Zinc, Zn	1.4284 mg
Isoleucine	0.376 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	0.0099 g
Fatty acids, total polyunsaturated	5.0837 g
Fatty acids, total saturated 14:1	0.0082 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.5914 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	898.5127 IU
Folate, DFE	90.4633 g
Tryptophan	0.0908 g
Vitamin C, total ascorbic acid	7.1441 mg
Phytosterols	59.67 mg
Galactose	0.0238 g
Fatty acids, total saturated 20:0	0.1227 g
Lactose	0.0238 g
Tyrosine	0.2985 g
Vitamin B-12	0.663 g
Vitamin K (phylloquinone)	19.5537 g
Fatty acids, total saturated	7.3735 g
Histidine	0.1788 g
Fatty acids, total monounsaturated	23.8333 g
Threonine	0.2948 g
Folate, food	90.4633 g
Fatty acids, total polyunsaturated 17:0	0.0232 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.22 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	5.194 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0388 g
Magnesium, Mg	42.5233 mg
Lysine	0.4886 g
Potassium, K	404.7394 mg
Cystine	0.1068 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
White wine	0.5 cup	0	0	0
Olive oil	0 cup	238.68	0	27
Spaghetti	12 ounces	105.4601	23.5074	1.9391
Egg yolk	2	109.48	1.2206	9.0236
Ham	0.25 cup	0	0	0
Garlic Clove	1	0	0	0
romano cheese	0.25 cup	0	0	0
red pepper flake	0 teaspoon	0	0	0