Kristy's Kitchen

Ingredients: 4 oz. spaghetti (I use gluten free) 1 egg salt  pepper 1/4 cup freshly shredded parmesan cheese, plus more for topping  2 TBSP EVOO 1 TBSP white wine 1 large clove garlic, minced 1.5 oz prosciutto de parma Instructions: Cook spaghetti according to package instructions. Crack the egg into a bowl and sprinkle with salt and pepper. Whisk together with a fork. Add 1/4 cup parmesan and whisk again. Heat EVOO in a skillet. Add the wine and garlic and cook for 1 minute. Add the prosciutto and cook for 2-3 minutes. Add the spaghetti noodles to the pan and toss until heated through. Add the cheese mixture and toss until well combined. Top with more parmesan and serve immediately. Serves 1

Ingredients: 7 ounce Miracle Noodle Fettucini ( www.miraclenoodle.com )  1 1/2 ounce prosciutto di Parma  2 ounce fresh baby spinach leaves 1 egg, beaten 2 ounce parmesan cheese, shredded  2 tablespoon extra virgin olive oil  dash garlic powder  dash onion powder  Instructions: Rinse and drain fettucini. Heat the noodles in a skillet over medium high heat to drain the liquid. Heat EVOO in a pan over medium heat. Add the spinach and sprinkle it with the garlic and onion powders. When spinach starts to wilt add the noodles and prosciutto. Stir until heated through. Remove the pan from the heat and add in the egg and parmesan cheese. Serve immediately.