Linguine Carbonara

Linguine Carbonara
Adapted from keyingredient.com
Linguine Carbonara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 4

    ounces uncooked linguine

  • 1/2

    cup 1% low-fat milk

  • 3

    tablespoons grated fresh Parmesan cheese

  • 1

    tablespoon chopped fresh parsley

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon freshly ground black pepper

  • Cooking spray

  • 1/3

    cup chopped pancetta (about 1 1/2 ounces)

  • 1/4

    cup finely chopped onion

  • 1

    garlic clove, minced 1 large egg

Directions

1. 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. 2. Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside. 3. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat. 4. Place egg in a 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.

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