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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) 


Preparation

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
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