Best Light Linguine Carbonara Recipes

LIGHT LINGUINE CARBONARA

Light Linguine Carbonara image

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 349 calories, Fat 7g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 366mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 3g fiber), Protein 19g protein.

LINGUINE CARBONARA - COOKING LIGHT

Linguine Carbonara - Cooking Light image

This pasta carbonara is best when it is eaten right away. Tempering the egg with the hot pasta keeps the sauce creamy by preventing it from curdling. For a smoky taste, feel free to use bacon in place of pancetta. Recipe is from Cooking Light.

Provided by CookingONTheSide

Categories Pork

Time 35m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 ounces linguine
1/2 cup 1% low-fat milk
3 tablespoons fresh parmesan cheese, grated
1 tablespoon fresh flat-leaf parsley, chopped
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper (to taste)
cooking spray
1/3 cup pancetta, chopped
1/4 cup onion, finely chopped
1 garlic clove, minced
1 large egg

Steps:

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 4 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; saute 3 minutes or until lightly browned.
Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned.
Reduce heat to medium-low.
Add milk mixture and pasta to a pan; toss gently to coat.
Place egg in 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; cook 4 minutes or until sauce is thick and creamy.
One serving is 1 1/4 cups.

Nutrition Facts : Calories 325.1, Fat 6.6, SaturatedFat 2.9, Cholesterol 116.9, Sodium 352.5, Carbohydrate 48.9, Fiber 2.2, Sugar 5.3, Protein 16.5

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