In a Dutch oven, 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; 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 Dutch oven. Add sauce; toss to coat. Serve with remaining cheese
Originally Submitted
8/27/2013
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