Spaghetti Carbonara with Roasted Tomato Salad

Name: Spaghetti Carbonara with Roasted Tomato Salad
Ingredients: 350 g spaghetti; 8 slices prosciutto (about 100 g in total, trimmed of visible fat); 3 eggs; 1/3 cup reduced-fat cream; 4 tbsp reduced-fat ricotta cheese; 5 tbsp Parmesan cheese (freshly grated ); pepper (to taste); 450 g cherry tomatoes or baby Italian tomatoes (halved); 2 garlic cloves (very thinly sliced); 8 large sprigs fresh basil (shredded); 2 tsp extra virgin olive oil; salad greens (such as oakleaf lettuce, arugula, baby spinach); 1 red onion (thinly sliced); 1/2 cucumber (thinly sliced); 1 small bulb fennel (halved and thinly sliced)

www.besthealthmag.ca

This version of the all-time favourite spaghetti carbonara makes use of low-fat dairy products and dry-cured ham instead of bacon to make a healthier dish with no compromise on flavour. To complete...