Linguine Carbonara

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 1 large eggs 
• 1 tablespoon parsley fresh chopped
• 1  garlic clove minced
• 4 ounces pasta uncooked
• 0.5 cup milk 1% low-fat
• 0.3 cup onion finely chopped
• 1.5 ounces pancetta chopped
• 3 tablespoons parmesan cheese fresh grated
• 0.1 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk
• colander

Directions

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. Coat pan with cooking spray.
5. Add pancetta to pan; saut 3 minutes or until lightly browned.
6. Add onion and garlic to pan; saut 3 minutes or until onion is lightly browned. Reduce heat to medium-low.
7. Add milk mixture and pasta to pan; toss gently to coat.
8. Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.