Linguine Carbonara - Cooking Light - cooking recipe

Ingredients
    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
Preparation
    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.

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