Cook fresh spaghetti according to box instructions or al dente. Before draining the pasta, reserve ½ cup of pasta water. Drain the pasta and set to the side.
In a large bowl, combine the grated Parmesan, sour cream, skim milk, salt, and lightly beaten eggs. Set to the side.
Heat a large pan over medium heat. Add the diced ham and cook for 2 minutes. Add the pasta to the pan and stir well.
Add the reserved pasta water to the egg cream mixture--whisking vigorously. Pour the egg mixture over the pasta and stir until incorporated. Cook for 5 minutes. You'll want the sauce to thicken--make sure it does not boil. Stir in ground black pepper and fresh chives. Serve immediately.
- Prep all of your ingredients ahead time as this is a quick cooking recipe.
- Substitute for chopped prosciutto or even bacon for ham for an extra decadent carbonara! Just note that the calories per serving will change!
Serving: 4oz | Calories: 387kcal | Carbohydrates: 45g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 891mg | Potassium: 311mg | Fiber: 2g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg