Recipe of the Week - Lighter Linguine Carbonara

This recipe really locks in the flavor with a little less fat and more nutrients!

Ingredients (serves 2)

4 oz uncooked linguine

½ c 1% low-fat milk 

3 Tbsp Parmesan cheese, freshly grated

2 Tbsp fresh safflower (optional)

1 Tbsp fresh parsley, chopped

⅛ tsp sea salt

⅛ tsp freshly ground black pepper

⅓ c chopped pancetta (about 1 1/2 ounces)

2 shallots, finely chopped onion 

1 garlic clove, minced

1 large egg

½ c green peas (fresh or frozen) 


Cook pasta according to the package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

Combine milk and next 5 ingredients (through pepper) in a small bowl; set milk mixture aside.

Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.

Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly. Add peas and cook 4 minutes or until sauce is thick and creamy. Plate on two small plates and sprinkle with a little more parmesan and parsley.

-based on a Cooking Light recipe Dec 2008