Light Linguine Carbonara

Name: Light Linguine Carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Europe, Italian
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

Total Time Prep/Total Time: 25 min.

Yield 4 servings

Test Kitchen Approved

When we have to rush off at night, I make this speedy pasta with veggies and bacon. Serve with breadsticks or garlic toast, and dinner's done. —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

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

Nutrition Facts

1 cup: 349 calories, 7g fat (3g saturated fat), 62mg cholesterol, 366mg sodium, 53g carbohydrate (10g sugars, 3g fiber), 19g protein.

When we have to rush off at night, I make this speedy pasta with veggies and bacon. Serve with breadsticks or garlic toast, and dinner's done. —Mary Jo Miller, Mansfield, Ohio

Recipe Creator