Capellini Carbonara with Ham and Peas

Ingredients
12 oz package gluten-free spaghetti
16 oz package frozen peas
8 oz lean ham, cut into bite sized pieces
1 egg
1/2 C evaporate skim milk
1/2 C grated Parmesan cheese
1/2 tsp. garlic powder
Ground pepper to taste

Directions
Cook the gluten-free spaghetti according to the package in a medium sized saucepan. Defrost the peas and return the peas and pasta to the saucepan. Add the remaining ingredients and cook over the stove for a few minutes. Add more milk if necessary.

Source : Adapted from Weeknight Survival Cookbook

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