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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Cooking Light 2005 Ingredients:
4 ounces uncooked linguine |
1/2 cup 1% low-fat milk |
3 tablespoons grated fresh parmesan cheese |
1 tablespoon chopped fresh parsley |
1/8 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
cooking spray |
1/3 cup chopped pancetta (about 1 1/2 ounces) |
1/4 cup finely chopped onion |
1 garlic clove, minced |
1 large egg |
Directions:
1. 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.
2. Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
3. 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.
4. 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.
5. 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; cook 4 minutes or until sauce is thick and creamy.
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