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Pasta alla Carbonara

Yield 5 servings (serving size: 1 cup pasta mixture and about 1 1/2 teaspoons cheese)
Prep: 5 minutes; Cook: 23 minutesYou'll fall in love with the smoky flavor of bacon combined with sharp Parmesan cheese and garlic--all tossed with pasta and thickened with egg. Make this classic pasta dish kid-friendly by omitting the crushed red pepper.


  • 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

Nutrition Information

  • 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

  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.

Oxmoor House Healthy Eating Collection