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Ingredients
| pasta (linguine): 8 oz |
| eggs: 1 (lightly beaten) |
| nonfat canned evaporated milk: 1 cup |
| red bell pepper (chopped): 1/4 cup (finely chopped) |
| red pepper flakes: 1/8 tsp (crushed) |
| black pepper: 1/8 tsp |
| parmesan cheese (grated): 1/2 cup (divided) |
| frozen peas: 1/2 cup (thawed) |
| bacon: 2 strips (cooked and crumbled) |
Light Linguine Carbonara
Credit: AllRecipes
User rating:
"We're a busy family. When we need to rush off to an evening sporting event or meeting, I prepare this pasta toss along with breadsticks or garlic toast for a quick light dinner. --Mary Jo Nikolaus of Mansfield, Ohio"
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Prep Time
20 min -
Cook Time
min -
Servings
4 serving(s)
Tags
Directions
- Cook linguine according to package directions. Meanwhile, in a small saucepan, combine the next five ingredients. Cook and stir over medium-low heat until mixture reaches 160 degrees F and coats the back of a metal spoon. Stir in 1/4 cup Parmesan cheese, peas and bacon; heat through. Drain linguine; toss with sauce. Sprinkle with the remaining Parmesan cheese.