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Light Linguine Carbonara Recipe

Light Linguine Carbonara Recipe

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. YIELD: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


  • 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.

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.

Reviews for Light Linguine Carbonara

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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."

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."

Reviewed Feb. 16, 2016

"Pretty good!"

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."

Reviewed Aug. 15, 2015

"This was absolutely delicious. Surprisingly very easy to make. It was light and would pair wonderful with a green salad."

Reviewed Jan. 12, 2013

"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!!"

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Wine Pairings

Full-Bodied White Wine

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