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| Photo by Randy Mayor |
from Cooking Light, October, 2008
via Katy Lonergan
makes 3 servings*
8 ounces uncooked linguine
1 cup low-fat milk (1%)
6 tablespoons grated fresh Parmesan cheese
4 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces diced pancetta (about 2/3 cup), or more if desired
3/4 cup finely chopped onion
2 garlic cloves, minced (about 1 tablespoon)
2 eggs
Cook pasta according to the package directions, but omitting salt and fat, until almost al dente. Drain pasta, reserving 1/2 cup of the pasta water.
Combine milk and Parmesan, parsley, salt and pepper in a small bowl; set this mixture aside.
Heat a medium nonstick skillet over medium-high heat. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is slightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.
Place eggs in a small bowl; stir with a whisk. Gradually add the reserved hot pasta water, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 2 to 3 minutes or until sauce is thick and creamy. Serve immediately.
Tempering the egg with hot pasta water keeps the sauce creamy by preventing it from curdling.
This is a great recipe if you're looking for something decadent but light and that is fairly easy to whip up. The sauce was excellent, creamy but not overwhelming.
*I chose to make this recipe for 3 servings since it was when I was living with my mom and dad.
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