Linguine Carbonara

Cooking Light 2005

• Ready In: 20 mins
• Serves: 2

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 fresh 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.
4. 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.
5. 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.