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Light Linguine Carbonara

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 4 servings.
When we have to rush off at night, I make this speedy pasta with veggies and bacon. Serve with breadsticks or garlic toast, and dinner's done. —Mary Jo Miller, Mansfield, Ohio

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

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.

Nutrition Facts

1 cup: 349 calories, 7g fat (3g saturated fat), 62mg cholesterol, 366mg sodium, 53g carbohydrate (10g sugars, 3g fiber), 19g protein.

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