Linguine Carbonara
| Submitted By: Michael Virdone |
| Recipe Difficulty: Easy |
| Recipe Health: 5/10 |
| Recipe can be cooked quickly after work |
Recipe Ingredients:
- 4 oz. uncooked linguine
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1/2 cup low fat milk
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3 tbs. grated fresh parmesan cheese
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1 tbs. chopped fresh parsley
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1/8 tsp. salt
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1/8 tsp. freshly ground black pepper
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Cooking spray
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1/3 C chopped pancetta (about 1.5 oz.)
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1/4 C finely chopped onion
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1 garlic clove, minced
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1 large egg
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Recpie Directions:
- 1. Cook pasta according to directions. Drain pasta in a colander over a bowl, reserving 1/4 C cooking liquid.
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2. Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
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3. 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 pan; toss gently to coat.
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4. Place egg in a small bowl; stir with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.
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| Prep Time: 5 minutes |
| Cook Time: 15 minutes |
| Servings: 2 |
Notes:
Calories 387
Fat 13
Protein 19.2
Carb 48.2
Fiber 2.3
Sodium 682 |
Source:
Cooking Light |
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