- 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
- calories 281
- fat 7.6 g
- satfat 3.4 g
- protein 14.1 g
- carbohydrate 39.5 g
- fiber 2 g
- cholesterol 17 mg
- iron 2 mg
- sodium 550 mg
- calcium 140 mg
How to Make It
Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.
Cook pasta according to package directions, omitting salt and fat.
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.
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.
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.