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.
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- 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
- 1Cook pasta according to the package directions, omitting salt and fat.
- 2Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
- 3Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
- 4Heat a medium nonstick skillet over medium-high heat.
- 5Coat pan with cooking spray.
- 6Add pancetta to pan; saute 3 minutes or until lightly browned.
- 7Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned.
- 8Reduce heat to medium-low.
- 9Add milk mixture and pasta to a pan; toss gently to coat.
- 10Place egg in small bowl; stir with a whisk.
- 11Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk.
- 12Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.
- 13One serving is 1 1/4 cups.
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Nutritional Facts for Linguine Carbonara - Cooking Light
Serving Size: 1 (176 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 325.0
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 2.9 g
- Cholesterol 116.8 mg
- Sodium 352.5 mg
- Total Carbohydrate 48.8 g
- Dietary Fiber 2.2 g
- Sugars 5.3 g
- Protein 16.5 g
The following items or measurements are not included: