Linguine Carbonara - Cooking Light

• 4 ounces linguine
• 1/2 cup 1% low-fat milk
• 3 tablespoons fresh parmesan cheese, grated
• 1 tablespoon fresh flat-leaf parsley, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon fresh ground black pepper (to taste)
• cooking spray
• 1/3 cup pancetta, chopped
• 1/4 cup onion, finely chopped
• 1 garlic clove, minced
• 1 large egg

1. Cook pasta according to the package directions, omitting salt and fat.
2. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.
3. Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.
4. Heat a medium nonstick skillet over medium-high heat.
5. Coat pan with cooking spray.
6. Add pancetta to pan; saute 3 minutes or until lightly browned.
7. Add onion and garlic to pan; saute 3 minutes or until onion is lightly browned.
8. Reduce heat to medium-low.
9. Add milk mixture and pasta to a pan; toss gently to coat.
10. Place egg in small bowl; stir with a whisk.
11. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk.
12. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.
13. One serving is 1 1/4 cups.

linguine, milk, parmesan cheese, parsley, salt, fresh ground black pepper, cooking spray, pancetta, onion, garlic, egg

Taken from www.food.com/recipe/linguine-carbonara-cooking-light-340166 (may not work)