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This pasta carbonara is best when it is eaten right away. Tempering the egg with the hot pasta keeps the sauce creamy by preventing it from curdling. For a smoky taste, feel free to use bacon in place of pancetta. Recipe is from Cooking Light.
- 4 ounces linguine
- 1⁄2 cup 1% low-fat milk
- 3 tablespoons fresh parmesan cheese, grated
- 1 tablespoon fresh flat-leaf parsley, chopped
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper (to taste)
- cooking spray
- 1⁄3 cup pancetta, chopped
- 1⁄4 cup onion, finely chopped
- 1 garlic clove, minced
- 1 large egg
- Cook pasta according to the package directions, omitting salt and fat.
- Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
- Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
- Heat a medium nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add pancetta to pan; saute 3 minutes or until lightly browned.
- Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned.
- Reduce heat to medium-low.
- Add milk mixture and pasta to a pan; toss gently to coat.
- Place egg in small bowl; stir with a whisk.
- Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk.
- Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.
- One serving is 1 1/4 cups.