Farfalle Carbonara

• 2 cloves garlic, peeled and chopped (about 2 tsp.)
• 1 small onion, chopped
• 4 oz. Prosciutto ham, chopped
• 1 (10 oz.) pkg. frozen peas
• 1/4 c. each white wine and fat-free half and half
• 2 eggs
• 1 egg white
• 2 Tbsp. fresh chopped parsley
• 1 Tbsp. lemon zest
• 1/2 lb. (8 oz.) cooked farfalle pasta

1. In a nonstick skillet coated with cooking spray, saut garlic, onions, ham and peas 2 minutes or until soft.
2. Add white wine and simmer 2 minutes.
3. Remove from heat.
4. Whisk together next 5 ingredients and add to pea mixture.
5. Cook mixture over medium heat 1 to 2 minutes or until thickened.
6. Add 1/4 cup water and cooked pasta to skillet; cook 2 minutes or more to heat through.
7. Season with freshly ground black pepper and Parmesan cheese to taste. Makes 6 servings.

garlic, onion, ham, frozen peas, white wine, eggs, egg, parsley, lemon zest, pasta

Taken from www.cookbooks.com/Recipe-Details.aspx?id=54472 (may not work)