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Creamy Spinach Pasta with Prosciutto (with no cream, milk or butter!)

  • 16 oz whole grain Penne pasta
  • 5.5 oz of thinly sliced prosciutto, cut into strips
  • 6 egg yolks
  • 1 teaspoon of cracked black pepper
  • 12 oz baby spinach
  • 1 1/2 cup of freshly grated Parmesan cheese
  • 4 cloves garlic, minced
  • 10 oz fresh mozzarella, cubed

Season with garlic salt, parsley, salt and additional pepper to taste.

Cook the pasta according to package instructions.
While the pasta is cooking, in a small bowl, whisk the egg yolks.  Add 6 tablespoons of cooking water from the pasta to help temper the eggs. Whisk vigorously as soon as you add the water to the eggs.

Add the spinach and garlic to a pan with heated olive oil and saute for 2 minutes.  Add the cooked pasta and stir through. Add the egg mixture and stir.  Remove from heat.  Add the cracked black pepper, mozzarella and Parmesan.  Serve immediately with a little extra grated Parmesan. Enjoy!

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