HAM CABONARA

Rachael Sharman, QLD

Total recipe - 3g pro/10 units

2 serves - each serve 1.5g pro/5 units

125g orgran pasti rigatti low protein pasta - 0.2g pro/1 unit
1 slice (6g) of ham (weigh it! 2g = 1 unit) - 1g pro/3 units
1 teasp. margarine - free
1 teasp. garlic and/or onion to taste - 0.5g pro/2 units
1 dsp corn cornfour - free
1 cup water - free
1 dsp (20g) philidelphia spreadable cream cheese - 1.2g pro/4 units
Italian herbs - free

Cook pasta according to instructions - drain well. Saute a small amount of onion and/or garlic in margarine over a low heat in a saucepan. Cut up ham into tiny pieces and fry in garlic mix for 30 seconds. Mix corn cornflour in cup of cold water and stir well. Pour into garlic/ham mix and increase to medium heat. Stir well. As sauce thickens, stir through philidelphia cream cheese. When sauce is white and creamy in appearance, mix in cooked pasta and herbs. Serve hot.

This recipe keeps extremely well in the fridge and can be reheated in the microwave with good results.

VARIATIONS:

A small amount of sweet canned corn is a terrific addition to the ham cabonara - don't forget to calculate protein/units from the corn. **CAUTION: Corn is not suitable for those with leucine-impaired metabolism (eg 3-MCC, IVA)**.

For those on higher protein/unit intake, substitute ham with an amount of canned tuna (weigh and calculate protein/units appropriate to your diet). Not only a delicious version - tuna is an excellent NATURAL source of omega 3 fats.