Linguine Carbonara - Cooking Light - cooking recipe
Ingredients
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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
Preparation
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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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