Light Linguine Carbonara

By á-2044

We're a busy family. When we need to rush off to an evening sporting event or meeting, I prepare this pasta toss along with breadsticks or garlic toast for a quick light dinner.—Mary Jo Nikolaus, Mansfield, Ohio

Ingredients

• 8 ounces uncooked linguine
• 1 egg, lightly beaten
• 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
• 1/2 cup frozen peas, thawed
• 2 bacon strips, cooked and crumbled

Preparation

Step 1

Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the next five ingredients. Cook and stir over medium-low heat until mixture reaches 160° and coats the back of a metal spoon. Stir in 1/4 cup Parmesan cheese, peas and bacon; heat through. Drain linguine; toss with sauce. Sprinkle with the remaining Parmesan cheese.