Light Linguine Carbonara
Total TimePrep/Total Time: 25 min.
- 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
- 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.
- Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.
Nutrition Facts1 cup: 349 calories, 7g fat (3g saturated fat), 62mg cholesterol, 366mg sodium, 53g carbohydrate (10g sugars, 3g fiber), 19g protein.
May 1, 2017
Delicious! I used skim milk instead of evaporated, since that's what I had on hand, but we really liked the lightened up version. I used a fresh linguine and loved the extra vegetables. I would make this one again.
Mar 14, 2017
This was delicious. The only change I made was to add garlic and more pepper. Terrific dinner and lunch the next day.
Oct 5, 2016
Quite good. Next time I think I will add some additional seasoning as suggested by other reviewers.
Aug 17, 2016
This is a quick, one-dish meal and the whole family enjoyed it! Even lightened up, it was still rich and satisfying. The red pepper flakes gave it a nice bit of heat too. I definitely added more than 1/8 tsp. though. If you like carbonara, this is a delicious lighter version.
Jul 18, 2016
I'm often looking for something quick and easy to make after I get home from work in the evening. This fits the bill perfectly. Full of flavor, my family loved it! I served it with garlic toast.
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.
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.
Feb 16, 2016
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 nonoticeable difference in quality.
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.
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