Linguine Carbonara - Cooking Light

• linguine↗4 ounces
• 1% low-fat milk↗1⁄2 cup
• fresh parmesan cheese↗3 tablespoons

  grated

• fresh flat-leaf parsley↗1 tablespoon

  chopped

• salt↗1⁄8 teaspoon
• fresh ground black pepper↗1⁄8 teaspoon

  (to taste)

• cooking spray
• pancetta↗1⁄3 cup

  chopped

• onion↗1⁄4 cup

  finely chopped

• garlic clove↗1

  minced

• large egg↗1

Step-by-step instructions

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.