Linguine Carbonara - Cooking Light

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

Directions

1. 1

   Cook pasta according to the package directions, omitting salt and fat.

2. 2

   Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

3. 3

   Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.

4. 4

   Heat a medium nonstick skillet over medium-high heat.

5. 5

   Coat pan with cooking spray.

6. 6

   Add pancetta to pan; saute 3 minutes or until lightly browned.

7. 7

   Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned.

8. 8

   Reduce heat to medium-low.

9. 9

   Add milk mixture and pasta to a pan; toss gently to coat.

10. 10

    Place egg in small bowl; stir with a whisk.

11. 11

    Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk.

12. 12

    Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.

13. 13

    One serving is 1 1/4 cups.