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Light Linguine Carbonara

Source of Recipe

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Light Linguine Carbonara

Light & Tasty August/September 2003
Reviews rate this recipe 4 of 5 stars.
Prep/Total Time: 25 min.
Yield: 4 servings. (1-cup ea.)

We're a busy family. When we need to rush off to an evening sporting event or meeting, I prepare this pasta toss along with breadsticks or garlic toast for a quick light dinner.—Mary Jo Miller, Mansfield, Ohio

Ingredients:
8 ounces uncooked linguine
1/2 cup frozen peas
1 large egg
1 cup fat-free evaporated milk
1/4 cup finely chopped sweet red pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
2 bacon strips, cooked and crumbled

Directions:
1. In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160°. Stir in 1/4 cup cheese and bacon; remove from heat.

2. Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.

1 cup equals 352 calories, 7 g fat (3 g saturated fat), 66 mg cholesterol, 349 mg sodium, 52 g carbohydrate, 3 g fiber, 20 g protein.