Show Subscription Form






Light Linguine Carbonara Recipe
Light Linguine Carbonara Recipe photo by Taste of Home

Light Linguine Carbonara Recipe

Read Reviews
4.5 10
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

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

Nutritional Facts

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.

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. Yield: 4 servings.
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.


Reviews for Light Linguine Carbonara

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 27, 2016

"This recipe is fantastic! Even my meat and potatoes, healthy food phobic husband loves this dish and requests it often. I should point out though...DO NOT USE CANNED PARM! It will be bland. Use the real stuff only! I also use 4 slices of bacon instead of 2, and 2% evaporated milk. I also leave out the sweet pepper, but keep in the pepper flakes. It adds a much needed spicy element with out being too hot. It's still low cal (347 per serving), but a bit more decadent."

MY REVIEW
Reviewed Mar. 2, 2016

"This was good, but I did make some modifications. To make it more rich, I used 1 cup of half & half instead of the evaporated milk (kind of defeats the purpose of this being a light dish, but it tasted great and was very filling so we naturally ate less of it). Instead of the crumbled bacon, I used chopped pancetta and heated it in a skillet and then drained the fat before tossing it in with the pasta. I also left out the red pepper and red pepper flakes and used a little more fresh ground black pepper."

MY REVIEW
Reviewed Feb. 16, 2016

"Pretty good!"

MY REVIEW
Reviewed Dec. 30, 2015

"Easy to make and very elegant with a salad and a glass of white wine!

We used pre-cooked bacon cut into pieces. It made assembly even quicker with no
noticeable difference in quality."

MY REVIEW
Reviewed Oct. 5, 2015

"Before I made this, I read the reviews, mainly looking to see if there was enough flavor in the original version - I'm glad I did. First, I didn't have any bacon, so I added tiny bits of ham and allowed it to heat up in the same water as used to cook the pasta; Secondly, I added some garlic powder, minced onion, oregano, and a tablespoon of deli mustard. That really livened it up, and we loved it! I really liked the idea of adding the egg to make the sauce nice and smooth, and I have used that technique on several other pasta recipes since."

Loading Image