Linguine Carbonara

Cooking Light
Linguine CarbonaraRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Timing on this recipe is important, so have your bacon cooked and eggs ready when the pasta is done. Do not let the pasta drain completely; for the creamiest sauce, you want a little of the water still clinging to the noodles when you add them to the eggs.

Serves 4 (serving size: about 3/4 cup)


+ Add To Shopping List
8 ounces uncooked linguine
3 center-cut bacon slices, cut into 1-inch pieces
1/4 cup 1% low-fat milk
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
3 large eggs
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1/4 cup fresh flat-leaf parsley leaves


Hands-on: 22 Minutes
Total: 22 Minutes

1. Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve 1/4 cup pasta water; drain pasta.

2. Cook bacon in a large skillet over medium heat 5 minutes or until crisp. Remove bacon from pan with a slotted spoon, reserving drippings in pan. Remove pan from heat.

3. Combine milk, pepper, salt, eggs, and cheese in a medium bowl, stirring with a whisk. Slowly drizzle in reserved 1/4 cup pasta water, stirring constantly with a whisk. Slowly add pasta to egg mixture, stirring constantly. Add egg mixture to bacon drippings. Place pan over low heat; cook 2 minutes or until liquid begins to thicken, stirring constantly. Sprinkle with bacon and parsley; serve immediately.

Created date

March 2015

Nutritional Information

Calories 348
Fat 10.1 g
Satfat 4.7 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 20 g
Carbohydrate 44 g
Fiber 2 g
Cholesterol 158 mg
Iron 3 mg
Sodium 503 mg
Calcium 213 mg