Linguine Carbonara

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 freshly 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

Preparation

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. 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.

4. 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.

This recipe is a MUST TRY!!! It is so tasty and fairly easy to make too. The pancetta is really good, but can be a bit spendy so regular bacon, prosciutto, or something similar can be used in its place if desired. The pancetta is really the only pricey thing about this recipe tho, so if you can spare it, I wouldn't substitute it out.

The above recipe is for two servings and is only 387 calories per serving! It is filling and with a salad it is more than enough food- even for my boo which you guys know can EAT!!!!

Love you all--- keep on cookin' cuppies!