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

Light Linguine Carbonara Recipe

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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 Miller, Mansfield, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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.


  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

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.

Full-Bodied White Wine

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

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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."

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."

Reviewed Sep. 7, 2015

"I had high hopes for the recipe and it smelled very good while cooking; however my family was universally disappointed. We found the recipe to be bland. The sauce really does need something more. The previous reviewer's suggestion of onion and garlic would probably help quite a bit."

Reviewed Aug. 31, 2015

"This is an easy, tasty dish that I prepared from start to table in about 30--perhaps 45--minutes (this included the prep of dicing the pepper and cooking the bacon). That alone pleased me greatly. The recipe is very mild; I would have liked for it to have a little more flavor. Next time, I'll toss in a little bit of onion and garlic to fill out the flavor a little bit. I'll certainly be making it again."

Reviewed Aug. 27, 2015

"Although I would usually use heavy cream, I decided to give your recipe a try and found it surprisingly good."

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