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Light Linguine Carbonara

 Light Linguine Carbonara
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
4 ServingsPrep/Total Time: 25 min.


  • 8 ounces uncooked linguine
  • 1/2 cup frozen peas
  • 1 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


  • In a Dutch oven, 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; 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 Dutch oven. Add sauce; toss to coat. Serve
  • with remaining cheese. Yield: 4 servings.
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.

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Light Linguine Carbonara (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.