Prep 0 mins
Cook 35 mins
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.