LIGHT LINGUINE CARBONARA

By porklion

Ingredients

• 8 ounces uncooked linguine
• 1/2 cup frozen peas
• 1 large egg
• 1 cup fat-free evaporated milk
• 1/4 cup finely chopped sweet red pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 1/2 cup grated Parmesan cheese, divided
• 2 bacon strips, cooked and crumbled

Preparation

Step 1

In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat.

Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.
Yield: 4 servings.