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Light Linguine Carbonara Recipe

Light Linguine Carbonara Recipe photo by Taste of Home

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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 Nikolaus, Mansfield, Ohio

This recipe is:

Healthy

Quick

Diabetic Friendly

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Light Linguine Carbonara Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

20 20

Ingredients

8 ounces uncooked linguine
1 egg, lightly beaten
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
1/2 cup frozen peas, thawed
2 bacon strips, cooked and crumbled

Directions

Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the next five ingredients. Cook and stir over medium-low heat until mixture reaches 160° and coats the back of a metal spoon. Stir in 1/4 cup Parmesan cheese, peas and bacon; heat through. Drain linguine; toss with sauce. Sprinkle with the remaining Parmesan cheese. Yield: 4 servings.

Nutritional Analysis: One serving (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. Diabetic Exchanges: 3 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.

Originally published as Light Linguine Carbonara in Light & Tasty August/September 2003, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Light Linguine Carbonara

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(1-1) of 1 reviews

Reviewed on Jan. 12, 2013 by scubacas

This was very easy to make and then as it sat the flavors mixed together and it got better and better with each bite! One tip though...remember not to cook the egg mixture at too high a temp because you'll begin to get scrambled eggs!!