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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prep: 5 minutes; Cook: 23 minutes Ingredients:
1/2 cup grated parmesan cheese, divided |
1/3 cup plus 2 tablespoons 1% low-fat milk |
1/4 cup egg substitute |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon crushed red pepper |
8 ounces uncooked linguine |
6 center-cut bacon slices |
1 cup chopped onion (1 small) |
3 garlic cloves, minced |
Directions:
1. Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onion and garlic to drippings in pan; sauté 5 minutes or until tender.
4. Drain pasta; return to pan. Add egg mixture, bacon, and onion mixture to hot pasta; toss gently to coat. Place over low heat, and cook 1 minute. Spoon pasta into individual bowls, and sprinkle with remaining Parmesan cheese. Serve immediately.
5. Carbonara (kar-boh-NAH-rah) literally translates as the charcoal maker's wife. Word has it that the charcoal sellers from Abruzzo introduced this dish to the city of Rome.
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