Lunch: Light Linguine Carbonara Recipe

Ingredients

8 ounces uncooked linguine
1/2 cup frozen peas
1 large egg
1 cup fat-free evaporated milk
1/4 cup finely chopped sweet red pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese, divided
2 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Instructions

In a 6-qt. stockpot, cook linguine according to package directions, adding peas during the last 2 minutes of cooking. Meanwhile, in a small saucepan, whisk egg, milk, red pepper, pepper flakes and pepper until blended; cook and stir over medium-low heat until mixture is just thick enough to coat a spoon and a thermometer reads at least 160 °. Stir in 1/4 cup cheese and bacon; remove from heat.
Drain linguine; return to pot. Add sauce and toss to coat. Serve with remaining cheese.

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