Linguine Carbonara

• 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

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.

linguine, center, milk, freshly ground black pepper, kosher salt, eggs, cheese, parsley

Taken from www.myrecipes.com/recipe/linguine-carbonara-1 (may not work)