Linguine Carbonara

ShellyLee

I made this tonight and it was super yummy!! It's from Cooking Light.

Yield: 2 servings (serving size: about 1 1/4 cups)
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 freshly 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
Preparation
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. 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.

4. 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.

Nutritional Information
Calories: 387 (30% from fat)
Fat: 13g (sat 5.8g,mono 4.5g,poly 1.3g)
Protein: 19.2g
Carbohydrate: 48.2g
Fiber: 2.3g
Cholesterol: 130mg
Iron: 2.6mg
Sodium: 682mg
Calcium: 192mg

leesey1

ooh yum, i will be making this soon.