Fettuccine With Spinach And Prosciutto

• 8 ounces uncooked fettuccine
• 1 tablespoon olive oil
• 1 small garlic clove, minced
• 2 ounces thinly sliced prosciutto, chopped
• 1 (10-ounce) package fresh spinach
• 1 large egg
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/8 teaspoon black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic; saute 15 seconds. Add prosciutto and spinach; saute over medium-high heat 3 minutes or until wilted.
3. Combine reserved 1/2 cup cooking liquid and egg in a bowl; stir well with a whisk. Add pasta and egg mixture to pan; stir well. Cook over low heat 4 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in 1/4 cup cheese and pepper. Spoon 1 cup pasta mixture onto each of 4 plates; top each serving with 1 tablespoon cheese. Serve immediately.

fettuccine, olive oil, garlic, fresh spinach, egg, parmesan cheese, black pepper

Taken from www.myrecipes.com/recipe/fettuccine-with-spinach-prosciutto (may not work)